Ingredients

The following ingredients have 4 Servings
  • 5 ripe large peaches (about 2 1/2 lb./1.25 kg total), halved, pitted and each half cut into thirds
  • 1/4 to 1/2 cup (2 to 4 oz./60 to 125 g) sugar, depending on the ripeness of the peaches
  • 1/4 cup (2 fl. oz./60 ml) amaretto
  • 1 1/4 cups (10 oz./310 g) mascarpone cheese, removed from the refrigerator 30 minutes before serving
  • 1/2 cup (2 oz./60 g) sliced almonds, lightly toasted (optional)

Instruction

  • Preheat an oven to 400°F (200°C).
  • Combine the peaches and sugar in a large bowl and gently mix to combine. Let the peaches sit until their juice begin to run, about 15 minutes. Stir in the amaretto.
  • Transfer the peaches to a large baking dish and roast until golden brown and the edges are slightly charred, about 25 minutes, stirring once. Let cool for 10 minutes. Using a slotted spoon, transfer the peaches to a platter, reserving the juices in the pan.
  • Transfer the juices to a sauté pan and cook over high heat until reduced by half. Pour the reduced liquid over the peaches.
  • Serve the peaches in bowls, with a large dollop of mascarpone on top and garnished with the almonds. Serves 4.
  • Recipe courtesy of Bobby Flay