A refined dessert balancing caramelized peaches, airy mascarpone cream, and crunchy almond praline with a tangy balsamic finish.

4 plates

Ingredients:

• 4 – Ripe peaches (halved and pitted)
• 2 tbsp – Honey
• 1 tbsp – Unsalted butter
• 1/2 tsp – Vanilla extract
• pinch – Flaky sea salt
• 1/2 cup – Mascarpone
• 1/4 cup – Heavy cream
• 2 tbsp – Powdered sugar
• from 1/2 lemon – Lemon zest
• 1/2 cup – Sliced almonds
• 1/4 cup – Sugar
• 1 tbsp – Water
• 1/2 cup – Balsamic vinegar
• for garnish – Fresh mint
• for finishing – Extra virgin olive oil

Speciality Items:

• Cast Iron Grill Pan Need it? Click here to start cooking
• Immersion Blender Need it? Click here to start cooking
• Fine Mesh Sieve Need it? Click here to start cooking
• Piping Tools Need it? Click here to start cooking
• Offset Spatula Need it? Click here to start cooking
• Squeeze Bottle Need it? Click here to start cooking
• Kitchen Torch Need it? Click here to start cooking
• Digital Thermometer Need it? Click here to start cooking

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Steps:

1. Prepare the balsamic reduction by simmering balsamic vinegar over low heat until reduced by half and syrupy.
2. Make the almond praline by heating sugar and water until golden amber, then stir in sliced almonds.
3. Crush the cooled praline into a mix of fine crumbs and small shards.
4. Prepare mascarpone chantilly by blending mascarpone, cream, powdered sugar, and lemon zest until smooth and airy.
5. Mix honey, butter, vanilla, and salt, then brush onto the cut side of the peaches.
6. Heat a cast iron grill pan until very hot and place peaches cut-side down.
7. Flip peaches and baste with remaining honey-butter mixture.
8. Use a kitchen torch to lightly caramelize for a glossy finish.
9. Spread a swoosh of mascarpone cream on the plate using an offset spatula.
10. Place grilled peaches slightly off-center on the plate.
11. Pipe or spoon additional mascarpone cream onto the peaches.
12. Sprinkle almond praline crumble in a controlled, natural pattern.
13. Dot balsamic reduction around the plate using a squeeze bottle.
14. Garnish with fresh mint and a light drizzle of olive oil.
15. Clean plate edges and serve immediately.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done