Recipe courtesy of Jessica Merchant
Recipe courtesy of Jessica Merchant
Watch how to make this recipe.
Bourbon-Glazed Peaches with Mascarpone Cream
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
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.
