This is a very impressive dessert to get done in such a short time, but it's definitely achievable by using the ready-to-roll puff pastry. Look for the all-butter version, which more supermarkets are now stocking.
Ingredients
- 3 ripe peaches
- 50g (2oz) butter
- 50g (2oz) caster sugar
- 2 tblsp cream
- 1 tblsp brandy
- 320g (11oz) packet ready-rolled puff pastry, thawed if frozen
For the Citrus Mascarpone:
- ½ tsp finely grated orange rind
- ½ tsp finely grated lemon rind
- 100g (4oz) mascarpone cheese
- 2 tblsp fresh orange juice
- 1-2 tbsp sifted icing sugar
Method
- Preheat the oven to 220°C (425°F/gas mark 7) and preheat the grill.
- Place the peaches in a pan of boiling water for 1 minute, remove with a slotted spoon, then plunge into cold water and peel away the skins. Cut into halves and remove the stones, then cut into quarters.
- Meanwhile, melt the butter with the sugar in a small pan. Bring to the boil and simmer for 5-6 minutes, until thickened and lightly golden.
- Remove from the heat and leave to cool for 1 minute, then stir in the cream, beating until smooth. Spoon into a shallow 20cm (8in) sandwich tin. Arrange the peach quarters on top, cut side up, and drizzle over the brandy.
- Unroll the puff pastry on a clean work surface and cut out a 25cm (10in) round. Place it over the peaches, pushing the edges down the side of the tin; trim off any excess pastry. Place on a baking sheet and bake for 15-20 minutes, until golden brown.
- Meanwhile, to make the citrus mascarpone, beat the orange and lemon rind into the mascarpone and then stir in the orange juice. Add enough of the icing sugar to sweeten.
- Preheat the grill to high (unless you have a kitchen blowtorch and can use that instead). Loosen the puff pastry from the tin with a knife. Cool, then turn out onto a heatproof dish and quickly gratinate the top under the grill or with a blowtorch until caramelised.
- Serve cut into slices on warmed plates with quenelles of the citrus mascarpone.
