Food Network: Peaches and Tarragon with Mascarpone Cream

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Peaches and Tarragon with Mascarpone Cream
Recipe courtesy Sandra Lee

1 (16-ounce) bag frozen peach slices, thawed
1 tablespoon fresh tarragon leaves
1/4 cup orange liqueur
8 ounces mascarpone cheese
1/4 cup sugar
1 container extra-creamy whipped topping, thawed
1/2 cup almond biscotti, crushed
2 tablespoons sliced almonds, toasted

In a medium bowl, combine thawed peaches, tarragon leaves, and orange
liqueur. Set aside to macerate.

In a medium mixing bowl, use a hand mixer to mix mascarpone cheese and sugar until creamy. Whisk in
thawed whipped topping.

Divide half of the mascarpone cream among 6 parfait glasses or large martini glasses. Top with
macerated peach and tarragon mixture. Sprinkle peaches with crushed biscotti and top with remaining
mascarpone cream. Scatter almonds over and serve.