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
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
Directions
  • 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.


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