Gianduia Chocolate Peaches

• 1/2 cup hazelnuts
• 1 cup sugar
• 1 cinnamon stick
• 6 large fresh , ripe peaches1 cup heavy whipping cream
• 1/2 cup light corn syrup
• 1 cup mascarpone
• 12 soft ladyfinger cookies
• 1/2 cup brewed espresso (or espresso liqueur)
• 2 oz Gianduia chocolate, chopped
• 1/2 cup unszweetened cocoa powder

1. PREHEAT OVEN TO 375 DEGRES F. Toast hazelnuts on a sheet pan, stirring often, until skin is cracked. To remove the peel, rub hazelnuts in a kitchen towel. Coarsely chop hazelnuts and set aside.
2. Combine 2 cups water with sugar and cinnamon stick in a large sauce pan anf bring to a boil. Drop in the peaches and cook until the skin cracks and easily separates from the fruit. Immediately transfer the peaches to iced water. Peel the fruit, cutin half and remove the pits.
3. Beat the heavy cream to soft peaks, fold the corn syrup into the whipped cream and add to mascarpone to blend.
4. Dip ladyfingers in espresso (or espresso liqueur) Melt the Gianduia chocolate in a double boiler over hot water, stirring until smooth. Place 1 ladyfingewr in the bottom of each of 12 champagne glasses or dessert dishes. Top with 1 peach half . Spoon on the mascarpone cream, garnish with hazelnuts ,drizzle with chocolate and dust lioghtly with cocoa.

hazelnuts, sugar, cinnamon, heavy whipping cream, light corn syrup, mascarpone, ladyfinger cookies, espresso, chocolate, cocoa powder

Taken from www.epicurious.com/recipes/member/views/gianduia-chocolate-peaches-1208553 (may not work)