Ingredients

• 2 tablespoons unsalted butter
• 1 teaspoon olive oil
• 4 peaches, halved and pitted
• 1/8 teaspoon salt
• 2 tablespoons brown sugar
• 1/4 cup bourbon
• 2/3 cup mascarpone
• 2 tablespoons heavy cream
• 1 tablespoon honey, plus more for drizzling
• 1/4 teaspoon vanilla extract
• Fresh mint, for serving

Browse by ingredient

Instructions

1. Heat a large skillet over medium heat and add the butter and olive oil. Sprinkle the peaches with the salt and place them cut-side down in the skillet. Cook until the peaches begin to turn golden, 2 to 3 minutes. Flip the peaches and cook on the other side for 2 to 3 minutes. Sprinkle the cut sides with the brown sugar. Flip again and cook for another 5 minutes. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times.
2. Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.
3. Divide the peaches among 4 plates and top each with a few dollops of the mascarpone cream. Add another drizzle of honey if you'd like more sweetness. Sprinkle with fresh mint and serve.