Peaches and Tarragon with Mascarpone Cream

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.