Peach, brioche & mascarpone pots

Name: Peach, brioche & mascarpone pots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 3 peaches, halved, stones removed; 1 tbsp granulated sugar; 1 tbsp light brown soft sugar; ½ lemon, juice; 1 tsp vanilla extract; 200 ml Torres Floralis Moscatel Oro (you may not need it all); 125 g mascarpone; 150 ml double cream; 2 tbsp icing sugar; 115 g brioche (about 3 small brioche finger rolls), torn into cubes; 25 g blanched almonds; 1 tbsp caster sugar

Diana Henry's summer pud is like a mini summer trifle. If you don’t want to caramelise the nuts on the top, use chopped pistachios instead.

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Vegetarian

Serves4
CourseDessert
Prepare15 mins
Cook25 mins
Total time40 mins

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3 peaches, halved, stones removed
1 tbsp granulated sugar
1 tbsp light brown soft sugar
½ lemon, juice
1 tsp vanilla extract
200ml Torres Floralis Moscatel Oro (you may not need it all)
125g mascarpone
150ml double cream
2 tbsp icing sugar
115g brioche (about 3 small brioche finger rolls), torn into cubes
25g blanched almonds
1 tbsp caster sugar

Heat the oven to 200ºC, gas mark 6. Use a small roasting tin where the peaches fit snugly. (If you leave a lot of room around them, the sugars and juices run off and burn). Sprinkle over the granulated and light brown sugars.
Mix the lemon juice, half the vanilla and 100ml dessert wine in a jug, then pour over the fruit. Cook for 20 minutes, until the peaches are tender, then leave to cool. If the cooking juices have reduced until they’re caramelised, add no more than 50ml water and stir together.
Beat the mascarpone with a wooden spoon until loose. In a separate bowl, whip the cream until it just holds its shape. Combine the two, add the icing sugar and the remaining vanilla, then stir until the mixture is smooth.
Cut the peaches into chunks. Start building the trifles, each in an individual 200ml glass. Start with some brioche and pour a little dessert wine over the chunks, then fruit, then cooking juices, then cream. Repeat, ending with the cream. Cover and chill.
Put the almonds and caster sugar in a small frying pan. Toast over a medium heat, shaking the pan to help the sugar dissolve and caramelise. As soon as you can smell and see this happening, tip the nuts out onto a cutting board. Let them cool, then chop roughly.
Remove the puddings from the fridge about 30 minutes before you’re ready to serve. The cream mixture gets firm in the fridge. Sprinkle some caramelised nuts on top of each one.

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