Supervisor／Akiko Tomoda
Peach and Mascarpone Salad
Peach and Mascarpone Salad
The brilliance of ginjo and sparkling sake is enhanced by the fresh sweetness and aroma of peaches.
[Ingredients (for 2 people)]
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Peach: 1
(Fukushima-grown peaches such as Akatsuki, Hatsuhime, or Ougon-tou are recommended) -
Mascarpone Cheese: 20g
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Prosciutto: 10g
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Mint: to taste
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Olive Oil: a drizzle
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Salt: a pinch
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Black Pepper: a pinch
[Instructions (Time required: approx. 10 minutes)]
- ①Remove the pit and peel the peach, then cut it into bite-sized pieces. Tear the prosciutto into bite-sized pieces.
- ②Arrange the peach from step ① in a bowl, add dollops of mascarpone cheese with a spoon in a balanced way, top with the prosciutto, and garnish with mint.
- ③Drizzle with olive oil and sprinkle with salt and black pepper.
A tip for perfectly peeling a peach
Make an incision all the way around the peach lengthwise with a knife, then twist the flesh to separate it into two halves. Cut the halves into wedges with the skin on. Insert the blade of the knife between the skin and the flesh of each wedge, and slide it along the curve of the peach to remove the skin neatly!
Sake that goes well with this dish...
We highly recommend pairing this "Peach and Mascarpone Salad," which features a generous amount of peaches, a fruit representative of Fukushima, with a fruity and juicy sake. While the combination of sake and fruit might seem unfamiliar, the gentle sweetness and aroma of the peach harmonize beautifully with the fruity fragrance and sweetness of ginjo sake or a brilliant sparkling sake. The subtle sweetness of the peach and mascarpone cheese, intertwined with the umami of prosciutto, is brought together by the refreshing aroma of fresh mint and a kick of black pepper.
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Recipe & Cooking／Mao Nishioka
Text / Kyoko Kato Photo (Food) / Taku Fukuoka