How NASA helped deliver the perfect toasted cheese sandwichThe only thing better than a piping hot toasted cheese sandwich is a piping hot toasted cheese sandwich brought right to you. Problem is, by the time it's delivered it's usually cold, soggy and...
Al dente: Cook your pasta like the Italians doItalians eat their pasta al dente, which means a little hard on the tooth, this is important because it keeps the pasta at an appropriate texture. Pasta cooked al dente will taste great and not be...
Australian dieticians reject paleo diet as 'suspicious, impractical'While "paleo" remains a bit of a buzzword in foodie culture, the Dietitians Association of Australia has joined the ranks of professionals opposed to the diet saying the scientific evidence doesn't...
Grilled peaches and nectarines with nougat mascarpone
- 3 medium (450g) peaches
- 3 medium (450g) nectarines
- 2 tablespoons brandy or orange juice
- 2 tablespoons sugar
- 250g mascarpone
- 150g almond nougat, chopped
- 1 tablespoon icing sugar mixture
- NOTE: The nougat mascarpone can be made several hours ahead.
Halve the fruit and remove the stones. Preheat the grill. Place the peaches and nectarines, cut side up, on a large oven tray. Brush with half the brandy and sprinkle with the sugar.
Grill the peaches and nectarines under a medium heat for about 5 minutes or until softened.
Meanwhile, place the mascarpone, nougat, icing sugar and the remaining brandy in a bowl; stir until well combined.
Serve the fruit with the nougat mascarpone.
Not suitable to freeze. Not suitable to microwave.
You can use a honeycomb or chocolate bar in place of the nougat in this recipe. Thick cream can be used as a substitute for the mascarpone.
Photography by Alan Benson.