Poached Peach in Honey Sauce with Passionfruit Mascarpone

Poached Peach in Honey Sauce with Passionfruit Mascarpone


5 people made this

An easy and semi-healthy dessert. Peaches are such romantic fruits!

figandcherry New South Wales, Australia

Serves: 2 

  • 2 peaches
  • 1 tablespoon runny honey
  • squeeze lime juice
  • 1/4 cup mascarpone
  • 2 tablespoons pouring cream
  • 1 passionfruit

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. For the peaches: cut a shallow cross in the bottom of two peaches and add to a bowl. Pour over boiling water (from the kettle), drain and slip the skins off. Place the peaches in a small saucepan next to each other and add enough water to cover. Bring to the boil then lower the heat and gently poach until tender, about 15 minutes. Remove with a slotted spoon into a bowl - keep the water!
  2. For the sauce: add one tablespoon of runny honey and a squeeze of lime to the remaining peach water. Boil hard for 5 minutes until thickened and reduced slightly then pour over the peaches and refrigerate until completely cold.
  3. For the mascarpone: whisk together a quarter cup of mascarpone, a drizzle of pouring cream and the pulp of one passionfruit until well combined. Spoon into passionfruit halves and refrigerate until ready to serve (see picture).

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Reviews (3)


Used different ingredients. Peaches were out of season so I did it with pears. Works well. Added cinnamon sticks to the water also. And kept the fruit warm. I think fruit desserts feel more indulgent when they are warm. - 11 Oct 2010


I wasn't able to try this with peaches as they were out of season so I did it with pears. I added some cinnamon sticks and kept the fruit and juice warm rather than cooling it. My guests were very impressed. Thank you. - 11 Oct 2010


After trying this with peaches, I tried it again with pears, added some cinnamon sticks, a little pinot gris and ground vanilla bean to the water and omitted the lime juice from the marscapone. I preferred my tweaks, but truth be told, this is a great little recipe that takes next to no time and lends itself to many variations. - 27 Jun 2009

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