Peaches and Blueberries With Mascarpone

1. 1

   Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water.

2. 2

   Cut the peaches in half and remove the pits.

3. 3

   Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins.

4. 4

   Remove the blueberries to a separate bowl with a slotted spoon, leaving the wine mixture in the saucepan.

5. 5

   Slice the peaches and add them to the wine mixture.

6. 6

   Bring to a simmer and cook about 15 minutes, until the peaches are tender.

7. 7

   Remove from heat and transfer to the bowl with the blueberries.

8. 8

   Refrigerate until cold.

9. 9

   To serve, divide the fruit among six bowls or goblets.

10. 10

    Top each serving with a large dollop of the mascarpone and dust with cinnamon.

* Per serving · 4 servings · Values may vary.