Hot Peaches and Cream

  • Level: Easy
  • Total: 15 min
  • Prep: 8 min
  • Cook: 7 min
  • Yield: 4 servings
  • Nutrition Info
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4 peaches

1/3 cup elderflower liqueur (such as St. Germain) or sweet dessert wine

1 tablespoon unsalted butter

2 tablespoons plus 2 teaspoons demerara sugar

1/4 cup mascarpone cheese or sour cream


  1. Preheat the broiler. Halve and pit the peaches, then lightly score the cut sides of each peach a few times with a knife.
  2. Combine the liqueur and butter in a medium ovenproof skillet over medium heat; cook, stirring, until the butter melts and the liquid just begins to simmer. Add the peaches, cut-side up, and cook until the bottoms begin to soften, about 4 minutes. Sprinkle each peach half with 1 teaspoon sugar and transfer the skillet to the broiler. Broil until the peaches brown in spots, about 3 minutes. Let cool slightly.
  3. Divide the peaches among plates and drizzle with the syrup from the skillet. Serve with the mascarpone.
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