PEACH AND GINGER LAYERS

Preparation Method :

• Cut crosses at opposite ends of the peaches. Take a large bowl, pour boiling water over the peaches and leave for about 5 minutes.
• Drain the water and cool the peaches for about 10 minutes.
• Remove the skin from the peaches, cut the flesh into chunks and discard the stones. Puree the flesh.
• Divide half the puree between 3 - 4 glass sundae dishes or wine glasses.
• Place the mascarpone in a bowl with the stem-ginger pieces and syrup, mix well.
• Fold in the remaining peach puree. Spoon the peach and ginger cream over the peach puree.
• Cut the leftover peach into thin slices and use to decorate the dessert. Chill for at least 30 minutes.