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Ingredientes
- 2 lrg peaches (about 1 lb.), peeled, halved, thinly sliced in wedges
- 1 c. mascarpone
- 3 Tbsp. icing sugar
- 1 Tbsp. amber rum
- 1/2 c. whipping cream
- 4 ounce peanut brittle*
Direcciones
- Divide peach slices among 4 dessert bowls.
- In medium bowl, whisk mascarpone, icing sugar and rum till blended and smooth. In a large bowl, whisk whipping cream till soft peaks form. Fold into mascarpone.
- Reserve 4 peanut brittle shards (about 3/4-inch square). Chop remaining peanut brittle. Stir gently into cream.
- Top peaches with cream. Decorate each serving with shard of peanut brittle.
- Serves 4
- *If you can't find peanut brittle, honey-crusted peanuts may be used.
- Credit: The Toronto Star, August 20, 2003
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 465 | |
| Calories from Fat 281 | 60% |
| Total Fat 31.42g | 39% |
| Saturated Fat 15.9g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 354mg | 15% |
| Potassium 315mg | 9% |
| Total Carbs 40.32g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 26.32g | 18% |
| Protein 7.53g | 12% |
