Gratineed Peach Melba

• 2 or 3 large peaches and/or nectarines (1 lb) (okay to NOT peel)
• 1/4 cup Demerara sugar
• 8 oz mascarpone cheese
• 1 pint raspberries
• Topping
• 1 cup crushed amaretti cookies
• 1 cup sliced almonds

1. Preheat broiler. Butter 12-inch (11/2 quart) gratin dish.
2. Arrange peaches and raspberries in an even layer in dish. Sprinkle sugar over the fruit, then dollop with mascarpone, spreading it as much as possible over the top with the back of a spoon.
3. In a bowl, combine almonds and amaretti crumbs. Toss to mix. Sprinkle mixture over fruit and mascarpone.
4. Set under the broiler, about 4 inches from heat and broil until topping is golden, about 3 - 5 minutes. The fruit will be warmed but not bubbling.
5. Serve immediately.

peaches, ubc, mascarpone cheese, raspberries, topping, amaretti cookies, almonds

Taken from www.epicurious.com/recipes/member/views/gratineed-peach-melba-50039724 (may not work)