Pandoro with Poached Peaches and Mascarpone

By jjadin

Haven't made yet.

Ingredients

• 1 cup sugar
• 3 cardamom pods, bruised
• 1 bay leaf, plus additional leaves for garnish
• 1 vanilla bean, split
• Juice of 1 lemon
• 6 freestone peaches
• 4 baby pandoros, cut into thick slices, or 1 baby panettone, sliced
• 2 eggs, lightly beaten
• 2 cups of milk
• 1/4 cups of butter
• 3/4 cup mascarpone cheese
• 3 tablespoons soft brown sugar

Details

Servings 4

Preparation

Step 1

Place the sugar, 4 cups of water, the cardamom pods, 1 bay leaf, the vanilla bean, and the lemon juice into a large saucepan and stir over low hit until the sugar dissolves. Bring to a boil and add the peaches. Reduce the heat and simmer for 10 minutes. Remove de peaches, peel, and halve. Boil the syrup until reduce by a third.

Dip the pandoro or panettone into the combined egg and milk mixture. Heat the butter in a large skillet and cook the pandoro or panettone in batches over medium heat until golden brown on both sides.

Combine the mascarpone and brown sugar. Arrange the pandoro or panettone slices on plates, top with mascarpone mixture and peaches, and
drizzle with the syrup. Garnish each plate with a bay leaf.