Peaches In Amaretto Caramel

• 2 cups sugar
• 13 cup amaretto
• 1/4 cup lemon juice
• 8 Small peaches, halved and pitted
• 1 cup mascarpone
• 4 tablespoons shelled, splintered pistachios, or toasted flaked almonds

1. In small saucepan, combine sugar with 1 cup water.
2. Place over low heat until sugar has dissolved.
3. Raise heat to medium-high, and without stirring, allow syrup to bubble until it begins to caramelize and turn golden, about 20 minutes.
4. Mix amaretto and lemon juice together.
5. Reduce heat under saucepan to low.
6. Standing back from pan, slowly pour in mixture; it will spit, then simmer.
7. Stir to dissolve any sugar strands that have formed.
8. Place peach halves in pan, in batches if necessary.
9. Poach until just tender, 2 to 3 minutes, then transfer to plate.
10. When all peaches have been poached, raise heat to medium-high, and boil caramel down until it is thick but still can be poured; there should be about 1 cup.
11. Place 4 peach halves on each of four plates.
12. Drizzle with caramel.
13. Garnish each plate with a dollop of mascarpone sprinkled with splintered pistachios.

sugar, amaretto, lemon juice, peaches, mascarpone, pistachios

Taken from cooking.nytimes.com/recipes/7096 (may not work)