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Poached peaches with mascarpone and hazelnut brandysnaps

  • 6
Poached peaches with mascarpone and hazelnut brandysnaps

You can use either a riesling of mullar-thurgau for the syrup, but my preference is for a good riesling. If you are serving this with a dessert wine that has honey overtones, add a tablespoon of honey to the final boiling down of the syrup.


  • 750 ml bottle riesling
  • 1 cup water
  • 1 cup sugar
  • grated rind 1 lemon or orange
  • 1 vanilla pod, split
  • 6 peaches
  • mascarpone or creme fraiche to accompany

Hazelnut brandysnaps

  • 70 gram packet hazelnuts, toasted and peeled
  • 125 grams butter
  • ½ cup sugar
  • ¼ cup golden syrup
  • ¾ cup flour


  1. In a deep-sided saucepan, put the wine, water, sugar, orange or lemon rind and vanilla pod. Stir over a moderate heat untikl the sugar has dissolved and then simmer for 5 minutes.
  2. Score the peaches along the groove as this will make it easier to peel later. Place them in the saucepan and let the peaches 'murmur' (barely simmer). The cooking time will depend on the ripeness and size of the peaches - it could be anything from 10 to 25 minutes.
  3. Once cooked, remove to a plate and peel carefully when cooled. Simmer the remaining sweet wine liqud down by half, adding the honey if wished.
  4. Cool before pouring over the peaches in a serving dish. Serve with mascarpone or creme fraiche and hazelnut brandysnaps.

Hazelnut brandysnaps

  1. Allow the toasted hazelnuts to cool and then chop finely.
  2. Put the butter, sugar and golden syrup into a saucepan and heat slowly until the butter has melted. Do not boil the liquid as it will evaporate. Sift in the flour and add the hazelnuts and stir until just mixed.
  3. Using a teaspoon, drop onto a greased baking sheet (there should be enough for around 16 brandysnaps). Bake at 180ºC for 5-7 minutes or until the snaps have become golden in colour and formed and lacy pattern.
  4. Cool on the trays for a minute before lifting on to a rolling pin and allowing to stand for 2 minutes until the snaps have formed a curled shape. Transfer to a cake rack to cool. Store in an airtight container.

Cooks Tips

- This is a basic recipe from which you can make your own variations. For red wine poached fruits, use 1 cup red wine, making the remainder up with water.

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