- 4 ripe peaches
- 3 cups berry juice
- 100 g sugar
- 1⁄2 lemon, juiced
- 250 g mascarpone or ricotta
- 2 T icing sugar, plus extra for dusting
- 3 preserved ginger pieces, finely chopped
- 250 g ginger biscuits
Poach the peaches in a saucepan with the berry juice, sugar and lemon juice for 20 minutes, or until tender but still firm. Reduce the poaching liquid for 5 minutes, then set aside.
Gently mix the mascarpone with the icing sugar and preserved ginger. Take care not to overmix it, as the mascarpone will split. If using ricotta, whip it until smooth and mix with the icing sugar and ginger. Chill until ready to serve.
Crush the ginger biscuits and divide between four small bowls. Top with a spoonful of ginger mascarpone and finish with a peach. Dust with icing sugar before serving with the reduced poaching liquid.
Chef's note: “If making desserts isn’t your strong point, this combination of juicy peaches and ginger-spiked creamy mascarpone with crushed biscuits will be your saving grace.”