Bourbon-Glazed Peaches With Mascarpone Cream
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 tsp
Olive Oil1 tsp
Salt2 tbsps
Brown Sugar1 cup
Bourbon2 cup
Mascarpone2 tbsps
Heavy Cream1 tsp
Vanilla ExtractDirections:
1
Heat a large skillet over medium heat and add the butter and olive oil
2
Sprinkle the peaches with the salt and place them cut-side down in the skillet
3
Cook until the peaches begin to turn golden, 2 to 3 minutes
4
Flip the peaches and cook on the other side for 2 to 3 minutes
5
Sprinkle the cut sides with the brown sugar
6
Flip again and cook for another 5 minutes
7
Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times
8
Whisk together the mascarpone, heavy cream, honey and vanilla until smooth
9
Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream
10
Add another drizzle of honey if you'd like more sweetness
11
Sprinkle with fresh mint and serve