Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Hot Peaches and Cream
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 8 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 238 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 43 milligrams
- Sodium
- 16 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 21 grams
- Level: Easy
- Total: 15 min
- Prep: 8 min
- Cook: 7 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 238 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 43 milligrams
- Sodium
- 16 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 21 grams
Ingredients
Directions
- Preheat the broiler. Halve and pit the peaches, then lightly score the cut sides of each peach a few times with a knife.
- 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.
- Divide the peaches among plates and drizzle with the syrup from the skillet. Serve with the mascarpone.
