Peaches and Mascarpone Cream

It’s possible that I ate this for breakfast. I’m not confirming, but it might have happened. Probably it did. But it’s not the worst thing I couldn’t have eaten, right? Chocolate cake would be way worse. I mean, there were peaches. Peaches are fruit! Fruit is healthy! Even when it’s drowning in a rich mascarpone cream. True fact.

Let’s discuss other things that I may have eaten for breakfast in my life. Apple cobbler (fruit!), chocolate pecan pie (nuts = protein), and there may have been one occassion of ice cream serving as my first meal of the day(cream is milk, right?). So in the grand scheme of things, I think this was the right decision. I stand by it. And that is totally not stopping me from eating this for dessert later. Or maybe even for lunch.

Peaches and Mascarpone Cream

Serves 2

2 large peaches
8 oz mascarpone cheese
1 teaspoon vanilla
1 tablespoon sugar
1-2 tablespoon half and half

Blanch the peaches in boiling water for about 1 minute in order to remove the skins. Drain and allow to cool; then peel the skins away. Slice the peaches using a paring knife and set aside.

Beat together the mascarpone, vanilla, sugar and cream. Add however much cream you would like to get a desired consistency. I added 2 tablespoons of cream and it was a fairly runny mixture, I might go for a thicker cream next time.

Layer the peaches and cream in a bowl or glass. Enjoy at any time of day!

Print this recipe!

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7 Thoughts on “Peaches and Mascarpone Cream

  1. I want this for breakfast! It looks perfect!

  2. Looks delicious. I want it now!! :)

  3. Pingback: Just Peachy | Bake Love Not War

  4. I don’t see why not ;) looks a healthier than pancakes drizzled with maple syrup anyway, and if that counts as breakfast, this has got to count.

  5. Pingback: Sweet Tooth | Pencil & Pop

  6. Sheila on February 14, 2014 at said:

    Planning a dinner party this weekend using this recipe Thanks

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