Poached Peaches with Rum Toffee Sauce and Mascarpone
Melt in your mouth poached peaches with creamy vanilla Mascarpone cream, crumbled streusel, our Rum Toddy Toffee Sauce and crushed pistachios.
Ingredients:
Poached Peach Ingredients
3 Peaches (Ripe but firm. Cut in half. Makes 6 servings)
Wozz! Rum Toddy Toffee Sauce
1 Large Snap Lock Freezer Bag
Mascarpone Cream Ingredients
8 oz Mascarpone
1/2 C Creme Fraiche
1/2 C Confectioner's Sugar
2 tsp Vanilla Paste (or vanilla bean if you have it)
Streusel Crumble Topping Ingredients:
1/2 C Flour
1/2 C Brown Sugar
1 Tbs Water
1/4 C Melted Butter
2 Tbs Chopped Pistachios
Additional Garnish Ingredients:
Wozz! Rum Toddy Toffee Sauce (to add to plate prior to placing poached peach on top)
Chopped Pistachios
Method:
1. Make Your Streusel Crumb Topping
Turn oven onto 350 degrees F. In a medium bowl, whisk all the streusel crumb ingredients listed above. It will be crumbly in texture. Spread the mixture on a parchment lined baked sheet and bake for 10 minutes or until slightly browned and crunchy (cooking times will vary so keep an eye on it and extend time if needed). Remove from oven and set aside.
2. Make Your Mascarpone Cream
In a medium bowl, whisk together mascarpone, creme Fraishe, vanilla paste and confectioner's sugar. Hand whisk for about 1 minute, just until soft peaks form.
3. Bring a large pot of water to 175-185 degrees F on the stovetop.
4. Cut your peaches in 1/2 and remove pit
5. Drizzle about 1 tsp of Wozz! Rum Toddy Toffee Sauce over each cut side of peach. Gently add peaches to the zip lock bag and add another tablespoon of Wozz! Rum Toffee Sauce to bag to coat the peaches. Close your bag and remove air out of bag so it creates a vacuum seal.
To Vacuum Seal Your Bag of Peaches: There are a few different ways you can do this: with a vacuum sealer, with a straw in the corner of the bag by sucking in right as you close the last opening in the bag or the water displacement method which is by placing a large pot of water in sink, adding your zip lock bag of peaches which should be almost completely closed except for the last corner, as you submerge the bag the air will come out and just close it right as air comes out and make sure no water gets into that corner opening of bag while you close it. You can google this method for a video, just google "ziplock bag water displacement method".
6. Place your sealed bag in the water to poach your peaches leaving the top of the bag out of the water. We used the lid of the pot to anchor the top of the bag so it didn't sink down into the water. You can also use clips or pegs to hold bag upright.
7. Poach your peaches for 30-40 minutes depending on ripeness of peaches. (our peaches were ripe but firm and it took about 40 minutes)
8. Serve Your Peaches. Place a small spoonful of Wozz! Rum Toddy Toffee on plate in a round shape on bottom of plate. Add your poached peach half. Serve a dollop of mascarpone cream on the side and garnish with streusel crumb topping and chopped pistachios.
Enjoy!
