If you ever desired to make a dessert that looks sophisticated, but isn’t all the work,  I have the perfect one for you.

I thought it would be a challenge creating the perfect grilled peach mascarpone dessert, but it fell perfectly into place the first try.

That doesn’t happen very often, but boy was I glad with the price of mascarpone. When I first saw how expensive a tiny container was, I grumbled and wondered if mascarpone  was something I could make in the future.

There are times when all four of my kids are running around,  I just want something, well, that feels more complex and elegant. When I plated this dessert that’s what I achieved. It was beautiful. A perfectly grilled peach topped beautifully with whipped mascarpone, and a drizzle of maple bourbon reduction.

I served it proudly, only to look over and see my kids licking off the mascarpone before eating the peach….well, I thought, I’ll have adults over next time I make this.

Thyme Butter Fried Peach With Whipped Mascarpone and Maple Bourbon Drizzle

• 6 peaches cut in half and seeded
• 1 tbsp butter
• 1/2 tsp fresh thyme (and a little for garnish)
• 1 tsp sugar for peaches
• 1 container mascarpone cheese
• 1 tsp sugar
• 1 tbsp honey
• Pinch salt

Glaze

• 1/4 maple syrup
• 1 tbsp bourbon
• Pinch salt

Directions

• In a small mixing bowl, mix mascarpone, 1 tsp sugar, honey, and pinch of salt.
• Whip with an electric mixer until everything is incorporated.
• Sprinkle 1 tsp sugar on the cut side of the peaches.
• In a medium skillet put 1 tbsp butter and 1/2 tsp thyme on med low heat. When the butter is melted add peaches cut side down and fry for about 5 min or until lightly brown.
• Place one peach per plate.
• While the peaches slightly cool make drizzle.
• In a small skillet or saucepan pour maple syrup, bourbon, and salt.
• Over med/low heat, heat until it gets bubbly and starts to thicken.
• Top peaches with mascarpone mix until evenly distributed among all the peaches.
• Then with a teaspoon drizzle maple bourbon mix on top, add a few thyme leaves and garnish with thyme sprig.