Peaches and Cream

1. 1

   In a 2 quart saucepan, melt butter and 2 tablespoons of the sugar over medium-low heat, stirring until golden and caramel in color, about 5 to 8 minutes.

2. 2

   Add peaches and zest, cover loosely and cook over low heat until peaches are tender, about 15 minutes.

3. 3

   Remove and discard zest strip.

4. 4

   Use immersion blender to blend mixture until smooth, about 1 minutes.

5. 5

   Transfer to bowl, let cool, then cover and chill.

6. 6

   Place the mascarpone, remaining sugar and vanilla in a medium bowl.

7. 7

   Use immersion blender and process about 20 seconds.

8. 8

   Scrape bowl and process about 1 minute longer.

9. 9

   Chill until ready to use.

10. 10

    Spoon peach mixture and whipped mascarpone mixture into goblets in alternate layers,

11. 11

    Keep chilled until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.