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1
Make the mascarpone sauce:
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2
In a medium bowl, beat the egg yolks and sugar with a whisk or an electric beater until light and fluffy, about 2 minutes.
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3
Beat in the mascarpone.
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4
In a separate bowl, whip the egg whites until stiff but not dry, 3 to 4 minutes.
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5
Fold the egg whites and cognac into the mascarpone mixture until incorporated.
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6
Refrigerate the sauce for 2 hours before serving.
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7
Make the roasted peaches:
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8
Preheat the oven to 375 degrees.
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9
Butter a large ceramic or glass-baking dish.
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10
Bring a large pot of water to a boil.
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11
Cut an X through the skin at the bottom of each peach.
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12
Plunge the peaches in the boiling water for 30 seconds.
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13
Remove the peaches from the water and place in a bowl of cold water to keep them from cooking.
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14
When the peaches are cool enough to handle, cut them in half, remove the pits and then peel off the skins.
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15
Place the peaches cut side down in the prepared dish.
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16
Squeeze the lemons over the peaches.
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17
Sprinkle the butter over the peaches.
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18
Combine the sugar and ground cardamom and then sprinkle the mixture over the peaches.
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19
Add the sauterne to the dish.
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20
Cover the dish and bake the peaches for 30 minutes.
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21
Place two peach halves cut side up on each of 6 serving dishes.
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22
Spoon the extra juice from the baking dish over the peaches.
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23
Spoon some mascarpone sauce over each peach and serve warm.
