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    Nectarines in Vanilla Syrup with Rosemary-Scented Mascarpone

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    Nectarines in Vanilla Syrup with Rosemary-Scented Mascarpone

    Succulent nectarines from southern France are poached in a lightly-flavoured vanilla syrup. The delicate, herby mascarpone offsets the sweetness of the syrup.


    • ½ pack fresh rosemary
    • 250g carton Galbani Italian Mascarpone
    • 4 tbsp single cream
    • 1 tbsp icing sugar
    • 175g golden granulated sugar
    • 2 vanilla pods, halved lengthways
    • 6 nectarines, halved and stoned


    1. Reserve a sprig of rosemary for decoration (optional), and strip the leaves from the remaining sprigs. Chop very finely and place in a bowl with the mascarpone, cream and icing sugar. Mix well, cover and chill until needed.
    2. Place the granulated sugar in a saucepan with 500ml cold water and the vanilla pods. Heat gently to dissolve the sugar and bring to the boil. Add the nectarines, bring back to a gentle simmer, cover and cook for 15 minutes, or until the nectarines are tender.
    3. Using a slotted spoon, transfer the nectarines to a serving dish. Rapidly boil the sugar mixture for 5 minutes, or until reduced to a thin syrup, and pour over the nectarines. Serve warm or cold with a spoonful of the mascarpone mixture. Decorate with the vanilla pods and optional reserved rosemary leaves.

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