Name: Grilled peaches and nectarines with nougat mascarpone
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 3 (450g) peaches, halved, stone removed; 3 (450g) nectarines, halved, stone removed; 2 tablespoon brandy or orange juice; 2 tablespoon sugar; 250 gram mascarpone; 150 gram almond nougat, chopped; 1 tablespoon icing sugar mixture

Ingredients

3 (450g) peaches, halved, stone removed

3 (450g) nectarines, halved, stone removed

2 tablespoon brandy or orange juice

2 tablespoon sugar

250 gram mascarpone

150 gram almond nougat, chopped

1 tablespoon icing sugar mixture

Method

1.Preheat the grill to medium. Place peaches and nectarines, cut side up, on a large oven tray. Brush with half the brandy and sprinkle with sugar. Grill for about 5 minutes or until softened.

2.Place the mascarpone, nougat, icing sugar and remaining brandy in a bowl and stir until well combined.

3.Serve the fruit with nougat mascarpone.

A honeycomb or chocolate bar can be used in place of nougat in this recipe. Thick cream can be used as a substitute for the mascarpone.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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