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Peaches and Tarragon with Mascarpone Cream Recipe

Peaches and Tarragon with Mascarpone Cream

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 1-10 of 27

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  • on April 14, 2009

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    Since I am trying to eat healthier and for less money, I just used peach non-fat yogurt and frozen peaches. I listened to the other reviews and left out the tarragon. Very good, better than fruit on the bottom!

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  • on November 19, 2008

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    What a great refreshing dessert. I've made it a few times, and each time I do it a little different. Add vanilla, or almond extract to the mascarpone . The terragon is better left out. It's not bad, but it's not great with it.

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  • on June 03, 2008

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    100000000000000000000000000000000000000000000000000000000000000000000000000000000000000000

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  • on May 30, 2008

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    This is one of the worst recipes I have ever ever made. When I saw this on her show I thought...PERFECT dessert for a dinner party I was giving last night.....the terragaon is an AWFUL combo with peaches...it was just plain AWFUL.......

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  • on December 24, 2007

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    I left out the tarragon.......I used my own whipped cream. Never ever will I use cool whip............The family liked it a lot. Just add a touch of vanilla or almond extract to the whipping cream.

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  • on November 14, 2007

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    Add some vanilla with the Whip topping and remove the herb from the peaches. I put a pinch of cinnamon in with the peaches too.

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  • on July 10, 2007

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    Everyone who tasted it though it was foul.

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  • on March 20, 2007

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    This dessert was so light and delicious and delightfully easy to prepare. It has the versatility to compliment an afternoon brunch with the girls or serve as an elegant finish to a romantic meal with hubby. The presentation is lovely in a tall pretty glass. Truly fantastic.

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  • on August 02, 2006

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    My whole family loved this dessert. I changed it up a little--used nilla wafers instead of biscotti and omitted the orange liquer. Still great! And works with berries, too.

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  • on July 30, 2006

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    Beatiful and tasty. Will make again.

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