Grilled Peaches with Marsala Cream

• 250g block PHILADELPHIA Cream Cheese, softened
• 1 1/2 tablespoons caster sugar
• 1 1/2 tablespoons Marsala
• 4 large slipstone peaches
• 20g butter, melted
• 1/4 cup brown sugar
• 1/3 cup flaked almonds, toasted
• almond macaroons, for serving

1. Beat the Philly*, caster sugar and Marsala until smooth, refrigerate.
2. Cut each peach in half and remove the stone.
3. Brush the cut side with butter and sprinkle with the brown sugar.
4. Place the peaches on a baking tray and place under a hot grill, cook for 6-8 minute or until the peaches are hot and golden.
5. Arrange peaches on serving plates, sprinkle with the almonds and serve with a dollop of Marsala Cream and an almond macaroon.
6. Serve immediately.

philadelphia cream cheese, caster sugar, marsala, peaches, butter, brown sugar, flaked almonds, almond macaroons

Taken from www.kraftrecipes.com/recipes/grilled-peaches-marsala-cream-103894.aspx (may not work)