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!
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.
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).
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