Hot Peaches and Cream

• 4 peaches
• 1/3 cup elderflower liqueur (such as St. Germain) or sweet dessert wine
• 1 tablespoon unsalted butter
• 2 tablespoons plus 2 teaspoons demerara sugar
• 1/4 cup mascarpone cheese or sour cream

1. Preheat the broiler.
2. Halve and pit the peaches, then lightly score the cut sides of each peach a few times with a knife.
3. Combine the liqueur and butter in a medium ovenproof skillet over medium heat; cook, stirring, until the butter melts and the liquid just begins to simmer.
4. Add the peaches, cut-side up, and cook until the bottoms begin to soften, about 4 minutes.
5. Sprinkle each peach half with 1 teaspoon sugar and transfer the skillet to the broiler.
6. Broil until the peaches brown in spots, about 3 minutes.
7. Let cool slightly.
8. Divide the peaches among plates and drizzle with the syrup from the skillet.
9. Serve with the mascarpone.
10. Photograph by Yunhee Kim

peaches, elderflower, unsalted butter, sugar, mascarpone cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/hot-peaches-and-cream-recipe.html (may not work)