Vanilla-Roasted Peaches And Mascarpone Cream Napole

Name: Vanilla-Roasted Peaches And Mascarpone Cream Napoleon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Vanilla-Roasted Peaches; 2 tablespoons unsalted butter, melted; 2 tablespoons fresh lemon juice; 2 tablespoons sugar; 1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract; 2-3 tablespoons Peach Flavored liquor or Dark Rum or Brandy; 4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted; For the Mascarpone Cream:; 1 cup chilled whipping cream; 8oz (1 container) mascarpone cheese; 2 tablespoons syrup from the roasted peaches; 1 teaspoon vanilla extract; For the Napoleons:; All-purpose flour, for work surface; 2 sheets puff pastry (17.3-ounce package); 1egg + 2 teaspoons water for eggwash

Servings: persons

For the Vanilla-Roasted Peaches
2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
2 tablespoons sugar
1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract
2-3 tablespoons Peach Flavored liquor or Dark Rum or Brandy
4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted
For the Mascarpone Cream:
1 cup chilled whipping cream
8oz (1 container) mascarpone cheese
2 tablespoons syrup from the roasted peaches
1 teaspoon vanilla extract
For the Napoleons:
All-purpose flour, for work surface
2 sheets puff pastry (17.3-ounce package)
1egg + 2 teaspoons water for eggwash

1
Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife or a pizza cutter, cut pastry into eight 4-inches in diameter rounds. Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.
2
Brush the tops of the puff pastry rounds with eggwash. Transfer sheet to oven and bake until pastry is puffed and golden brown, 12 to 15 minutes. Let cool; then split each pastry horizontally. Leave the oven at the same temperature for roasting peaches.
3
In a large, shallow baking dish, combine butter, lemon juice, sugar, liquor and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
4
Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through.
5
Place a large colander over a bowl; peel of the skins and pour the roasted peaches and the syrup into colander; let it drain until ready to assemble the Napoleons.
6
To make the Mascarpone Cream: Using electric mixer beat cream, mascarpone, sugar, vanilla and the peach roasting syrup in large bowl until firm peaks form.
7
To serve: Spread mascarpone cream (about 2 tablespoons) on pastry bottoms. Top with 1 half of the roasted peaches and gently cover with the tops.
8
Best when assembled about 2-3 hours before serving. If you fined that a whole portion is too large, just gently cut them in half as shown in the picture.
9
I think roasting the peaches in a nonstick 9-inch-diameter cake pan with 1 1/2-inch-high sides, cut side up, packed tightly for 30-35 minutes to allow the syrup thicken to a caramel stage; then cover peaches in the same cake pan with 10- inches puff pastry round pressed down around peaches, in about another 30 minutes you will have a puffed and deep golden PeachTart Tatin.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Vanilla-Roasted Peaches, 2 tablespoons unsalted butter, melted, 2 tablespoons fresh lemon juice, 2 tablespoons sugar, and more.

Yes, Vanilla-Roasted Peaches And Mascarpone Cream Napoleon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla-Roasted Peaches And Mascarpone Cream Napoleon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions