My solution to not-so-great-tasting peaches is to roast, grill or saute them. It adds so much extra flavor. A little salt, a little sugar and, in this case, a little bourbon … the ideas are endless!
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon olive oil
- 4 peaches, halved and pitted
- 1/8 teaspoon salt
- 2 tablespoons brown sugar
- 1/4 cup bourbon
- 2/3 cup mascarpone
- 2 tablespoons heavy cream
- 1 tablespoon honey, plus more for drizzling
- 1/4 teaspoon vanilla extract
- Fresh mint, for serving
Instructions
- Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
- Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
- Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you’d like more sweetness. Sprinkle with fresh mint and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 346 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 4 g |
| Cholesterol | 67 mg |
| Sodium | 217 mg |