Peaches and Cream

• 2 tablespoons unsalted butter
• 4 tablespoons sugar, divided
• 1 lb fresh peach, peeled, pitted and sliced
• 1 strip lemon zest (2.5 inch)
• 8 ounces mascarpone
• 1 tablespoon vanilla extract

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. Add peaches and zest, cover loosely and cook over low heat until peaches are tender, about 15 minutes.
3. Remove and discard zest strip.
4. Use immersion blender to blend mixture until smooth, about 1 minutes.
5. Transfer to bowl, let cool, then cover and chill.
6. Place the mascarpone, remaining sugar and vanilla in a medium bowl.
7. Use immersion blender and process about 20 seconds.
8. Scrape bowl and process about 1 minute longer.
9. Chill until ready to use.
10. Spoon peach mixture and whipped mascarpone mixture into goblets in alternate layers,
11. Keep chilled until ready to serve.

unsalted butter, sugar, fresh peach, lemon zest, mascarpone, vanilla

Taken from www.food.com/recipe/peaches-and-cream-417420 (may not work)