Nectarines on quark & mascarpone cream

desserts Vegetarian summer
Total: 45 min. | Active: 15 min.
vegetarian, gluten-free

We love these sun-kissed nectarines, slow-roasted in the oven and served up on a cloud of fluffy quark & mascarpone cream. A summer dessert that reminds us of golden afternoons in the garden, walking barefoot in the grass and feeling like summer could last forever. The full flavour of the nectarines unfolds in the oven as the edges begin to caramelize. The sweet scent takes us back to our childhood.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 portions

Quark & mascarpone cream
1 dl full cream
250 g half-fat quark
250 g mascarpone
1  organic lemon, use grated zest only
1 parcel vanilla sugar
Nectarines
500 g nectarines
3 tbsp maple syrup
1 ½ tbsp lemon juice
2 sprig thyme, leaves torn off
To serve
1 sprig peppermint, leaves torn off
1 sprig thyme, leaves torn off

How it's done

Quark & mascarpone cream

Whip the cream until stiff. Using the whisk on a mixer, mix the quark, mascarpone, lemon zest and vanilla sugar, fold in the whipped cream. Cover and chill the cream until ready to serve.

Nectarines

Add nectarines and all ingredients up to and including thyme to the prepared dish and mix.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C, mixing twice. Remove, allow the nectarines to cool slightly.

To serve

Plate up the cream, top with the nectarines. Garnish with the mint and thyme.

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