Hot Peaches and Cream

1. 1

   Preheat the broiler.

2. 2

   Halve and pit the peaches, then lightly score the cut sides of each peach a few times with a knife.

3. 3

   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.

4. 4

   Add the peaches, cut-side up, and cook until the bottoms begin to soften, about 4 minutes.

5. 5

   Sprinkle each peach half with 1 teaspoon sugar and transfer the skillet to the broiler.

6. 6

   Broil until the peaches brown in spots, about 3 minutes.

7. 7

   Let cool slightly.

8. 8

   Divide the peaches among plates and drizzle with the syrup from the skillet.

9. 9

   Serve with the mascarpone.

10. 10

    Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.