Bourbon-Glazed Peaches with Mascarpone Cream

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!]

Total Time:
25 min
10 min
15 min

4 servings

  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Bourbon, Peach and Ginger Jam

    Recipe courtesy of Damaris Phillips