date:Nov 13, 2013
Ingredients
8 (about 1.5kg) firm ripe peaches
1L (4 cups) water
430g (2 cups) caster sugar
1 vanilla bean, split lengthways
185ml (3/4 cup) Frangelico liqueur
2 x 250g ctns mascarpone
1 x 600ml ctn thickened cream
60g (1/3 cup) icing sugar mixture
200g savoiardi (sponge finger biscuits)
1 x 150g punnet fresh raspberries
2 tbs coarsely chopped dry-roasted hazelnuts
Method
1. Cut a cross in the base of each peach. Place the water, caster sugar and vanilla bean in a large saucepan over low heat