Dessert Flans, Puddings & Other Mirabeau Wines Provencal Recipes Taste: Food & Drink

Grilled Peaches with Honey and Cinnamon Mascarpone

Name: Grilled Peaches with Honey and Cinnamon Mascarpone Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: For the peaches:; 4 ripe peaches (halved and stoned); 3 tbsp runny honey; 1 tbsp Balsamic Vinegar; For the honey and cinnamon mascarpone:; 250 g Mascarpone; 1 tsp vanilla; 2 tbsp runny honey; 1/4 tsp ground cinnamon; 50 g flaked almonds (toasted, to serve)

Mirabeau Wine — July 2, 2018

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This recipe for grilled peaches has all the tasty notes of summer – fresh stone fruit, local honey and fresh cheese. Pair this dessert of caramelized peaches with the delicate peachy notes of Etoile rosé go perfectly with this light and elegant dessert, and the spiced cream adds a little something different. Read the original recipe by friends Katie & Safia and the culinary duo behind “We are Cook and Baker” here.

Grilled Peaches with Honey and Cinnamon Mascarpone Recipe

This dessert is easy to prepare and tasty enough to have your guests asking for more.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine French

Servings people

Ingredients

For the peaches:
4 ripe peaches halved and stoned
3 tbsp runny honey
1 tbsp Balsamic Vinegar
For the honey and cinnamon mascarpone:
250 g Mascarpone
1 tsp vanilla
2 tbsp runny honey
1/4 tsp ground cinnamon
50 g flaked almonds toasted, to serve

Instructions

Begin by preparing the honey and cinnamon mascarpone.
Place the vanilla, honey, cinnamon and mascarpone into a small bowl and whisk lightly to combine.
In another bowl, combine the honey with the balsamic vinegar and use to lightly brush the flesh and skin of the fruit.
Heat a griddle pan until very hot.
Place the peaches with the flesh facing down onto the pan and cook for 2-3 minutes or until the fruit begins to caramelise.
Flip them over and leave to cook on the other side until soft.
Place two peach halves onto each plate with a dollop of mascarpone, a scatter of flaked almonds, and an extra drizzle of honey if preferred.
Enjoy whilst still warm with a crisp glass of Mirabeau Etoile Rosé.

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Tags:Honey,Peaches

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.