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!
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
  3. 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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