The heat of a whole fresh red chilli brings out the exquisite sweetness of the peaches in this surprising, spicy dessert, while sweetened mascarpone cheese makes a refreshingly cool alternative to cream.
ingredients
serves: 4
1/2 cup superfine sugar
2 star anise
1/2 inch stick cinnamon
1 fresh red chilli
2 thin slices fresh ginger
1 lemon
2 pound 4 ounce firm but ripe peaches
6 ounce mascarpone cheese
method
1. Put a kettle of water on to boil. Pour 5/8 cup of water into a large saucepan and add 1/4 pound of the superfine sugar, the star anise, cinnamon, fresh red chilli and the ginger. Stir over a moderate heat until the sugar has dissolved, then bring to the boil.
2. Wash any wax off the lemon, pare off 3 thin strips of rind, add them to the sugar syrup, then reduce the heat and simmer.
3. Cut the peaches in half and remove the stones, put them into a bowl and cover with boiling water. Leave for 1 - 2 minutes then drain and peel off their skins. Cut each half into 4 - 6 slices, and add them to the sugar syrup.
4. Bring the peaches to the boil, then reduce the heat and simmer gently for 5 minutes, or until they are just softened.
5. Meanwhile, stir the remaining sugar into the mascarpone. Squeeze the juice from the lemon.
6. Remove the spiced peaches from the heat, then add the lemon juice. Transfer into individual dishes and serve, warm or cold, with a little syrup and the mascarpone.
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more information
When served warm, this dessert makes an excellent accompaniment to pancakes, waffles or ice cream.
