Grilled Peach Tiramisu with White Chocolate

I feel like I'm peaking my head out from under the large rock I've been hiding behind for the past two weeks. In retrospect, I should have known that the first week back at school would be a total gong show. All the sun, sea and surf must have fried my brain, because I remained blissfully in a fog about how little sleep I would get and how much stress I would be under.

Have I mentioned that I have to teach grade seven math this year?

I haven't been in a math classroom since my OAC finite class back in 97/98.

Sigh.

Those poor children.

So, I'm still dreaming of the summer, the cottage and kayaking. With the temperatures still hovering at a blissfully warm 23º during the day, a day out on the water would be just what this stressed out teacher could use right now.

Or, perhaps, one of these:

I'm not usually a huge tiramisu fan. I find the flavours and texture a little too soft for my liking sometimes. But this one has the smokiness from the grill combined with the sweetness of the peaches and the softness of the mascarpone. The whole thing is lightened up with yogurt in place of whipped cream and made adult by a generous inclusion of amaretto.


Grilled Peach Tiramisu

(serves 6)


Ingredients

4 large, peeled peaches, cut in half (it's best to use slightly under ripe ones here)
½ tbsp canola oil
1 cup mascarpone cheese
2 cups full fat yogurt, drained in a cheesecloth lined strainer for at least 1 hour
1½ tsp vanilla extract
5 tbsp granulated sugar, divided
12 lady finger cookies, cut in half horizontally
1/3 cup amaretto liqueur
3 oz white chocolate, shaved


Directions

1. Heat a grill over medium high heat. Grease bars well. Brush peaches with canola oil and place on grill. Grill for approximately 2 minutes per side, or until peaches are tender and have grill marks in places. Remove from heat and thinly slice. Set aside.

2. Beat together mascarpone, yogurt, vanilla and 3 tbsp sugar. Set aside.

3. Whisk together amaretto and remaining 2 tbsp sugar until sugar is dissolved.

4. To assemble each tiramisu: Place a little of the mascarpone mixture in the bottom of a 1 cup mason jars. Top with a few peaches slices. Sprinkle with a bit of white chocolate. Dunk 2 lady finger halves in amaretto and place on top of white chocolate. Repeat layers once more. Top the whole thing with a final layer of mascarpone and white chocolate shavings. Repeat with remaining 5 mason jars. Let sit in the fridge, covered, for at least 2 hours, and up to 6.

Risotto with Mushrooms and Mascarpone

This was the first risotto recipe I ever tried, and I love it to death. It claims to serve four, but Phil and I have been known to eat the whole thing between the two of us!

While the recipe calls for dried porcini mushrooms, I've used dried shiitakes with great success too. Short version: find yourself a cup's worth of dried mushroom and go to town!

Risotto with Porcini Mushrooms and Mascarpone

(from Cooking Light Jan/Feb 2010)

Ingredients

2  cups  boiling water
1  cup  dried porcini mushrooms (about 1 ounce)
1  (14-ounce) can less-sodium beef broth
Cooking spray
1  cup  uncooked Arborio rice
3/4  cup  chopped shallots
2  garlic cloves, minced
1/2  cup  dry white wine
1/4  cup  (1 ounce) grated Parmigiano-Reggiano cheese
1  tablespoon  chopped fresh thyme (or 1 tsp dried)
1/2  teaspoon  salt
1/2  teaspoon  black pepper
1/4  cup  (1 ounce) mascarpone cheese
Fresh thyme leaves (optional)

Preparation

1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.

2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.

3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

So creamy. So comforting. So delicious.