Pesche Fritte - Mascarpone Stuffed Deep Fried Peaches with Vino Cotto

I hate peaches. Their fuzz reminds of the cheap hard plastic toy animals from sideshow alley or cheap jewelry boxes. They also remind me of boarding school desserts and on that note, their association with buttocks creates psychosexual issues ill-suited to a food blog. I was going to use figs but sadly peaches are in season so use them it was.

The recipe is an original creation by Antonio Carluccio in his book Southern Italian Feast. In his recipe he uses the more humble ricotta and I've gone and spoiled the principle by using the luxurious northern equivalent of mascarpone. Much of southern Italian cuisine relies on this kind of humble alternative to northern ingredients. Instead of parmesan cheese, they'll use breadcrumbs. Instead of tomatoes, they'll make balls out of papier mache and paint them red with paint scraped from postboxes. Not a small point of opprobrium. Visitors from the North of Italy, dodging cars made from two vespas strapped together will shout out the windows of their Maranello sourced cars mangiatori della cassetta postale, abbiamo rinforzare! before roaring off into the trompe l'oeil that pass for tunnels. I feel somehow complicit in this cultural marginalisation by choosing this recipe just to change it, but the recipe does call for three hard boiled egg yolks to be mixed in, which is unusual I think you'll agree and worth a try.

Here's how it's done with slight variations on the original:

Blend 150gm of caster sugar; 220gm of mascarpone, 1/2 tsp of cinnamon, and three hard boiled eggs yolks together to make a smooth paste and chill for an hour or two.

Slice four large white fleshed peaches in half and scoop out the stone and make an extra cavity, mix the scooped out flesh with the mascarpone mix. Fill the peach halves with the mix, levelling them off. Crumb in three steps of flour, beaten egg, and breadcrumbs. And then deep-fry in olive oil until golden. I'm not sure of the exact temperature but somewhere just below smoking point (which is lower for live oil than other oils) worked well. You can adjust with the heat or if it's out of control a little more fresh oil.

Also from the book was vino cotto which they recommend as a sauce. Take 500ml of robust red wine, add 200gm of granulated sugar and reduce over heat to a third. Pour in a jar and chill. I used a Virgin Block 2002 Shiraz, which has a virgin on the label, which is quite refreshingly literal when you think about it. They should have a little caption box with "it's not you, it's just I'm not that kind of girl".

For decoration I mixed equal amounts of mascarpone and cream with sugar to taste and added finely chopped vodka-preserved cumquats. They ended up being a bit dissapointing in appearance, just getting coated with cream rather than being interesting specks of orange. It looked a bit like lumpy toothpaste. My cack-handed use of the piping bag didn't help matters and surely I can do better than a (punctuated) swirly spiral. Can anyone point me in the direction of a book or a site on doing nice patterns with cream and syrup on a plate?

Quite nice indeed, I think smaller peaches would help with daintiness. I did get my teeth set on edge by the peaches which took away some of the enjoyment. Maybe I'll use figs next time.