This is an Italian twist on the classic American peaches and cream. Fresh rosemary and mascarpone flavor the cream, while store-bought pizzelle -- Italian waffle cookies -- serve as crispy, elegant platforms for the sliced peaches.
Make Ahead: The rosemary needs to steep in the cream for at least 2 hours and preferably 4 hours to impart maximum flavor.
- 2 teaspoons coarsely chopped rosemary, plus rosemary sprigs for garnish
- 3/4 cup whipping cream
- 1 1/4 pounds peaches (about 3), pitted and cut into 1/2-inch-thick slices
- 1 tablespoon plus 2 teaspoons light brown sugar
- 1/2 cup mascarpone
- 6 pizzelle
Combine the rosemary and cream in a small bowl or other container, cover and refrigerate for at least 2 hours and preferably 4.
Place the peaches in a medium bowl, sprinkle with 1 tablespoon of the brown sugar, toss well and let the mixture sit at room temperature for 5 minutes.
Combine the mascarpone, salt and the remaining 2 teaspoons of brown sugar in a medium bowl, stirring to mix thoroughly.
Pour the cream through a fine-mesh strainer into the bowl of a stand mixer or hand-held electric mixer, discarding the chopped rosemary. Beat the cream at high speed until it forms soft peaks. Gently fold the cream into the mascarpone mixture.
To assemble, set a pizzella in the middle of each plate. Spread some of the cream mixture on each pizzella, then top with peach slices, fanning them decoratively if desired. Drizzle with any juices from the macerated fruit, if desired, and garnish with rosemary sprigs.
From food writer Tony Rosenfeld.
Tested by Jane Touzalin.
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