Peaches and Blueberries With Mascarpone – a delicious recipe with fresh ripe peaches, blueberries, red wine, sugar, mascarpone, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water.
2
Cut the peaches in half and remove the pits.
3
Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins.
4
Remove the blueberries to a separate bowl with a slotted spoon, leaving the wine mixture in the saucepan.
5
Slice the peaches and add them to the wine mixture.
6
Bring to a simmer and cook about 15 minutes, until the peaches are tender.
7
Remove from heat and transfer to the bowl with the blueberries.
8
Refrigerate until cold.
9
To serve, divide the fruit among six bowls or goblets.
10
Top each serving with a large dollop of the mascarpone and dust with cinnamon.
113
kcal
Calories
29
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 fresh ripe peaches, 1 pint blueberries, 1 1/2 cups dry red wine, 1/2 cup sugar, and more.
Yes, Peaches and Blueberries With Mascarpone falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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