grilled peaches with mascarpone and amaretti

Ingredients:

1 pint ripe Saturn (or donut) peaches

Juice of one lemon

3 tablespoons amaretto liqueur

1-2 tablespoons powdered sugar

20 amaretti cookie snaps, or 8 large amaretti cookies

4 ounces mascarpone cheese

Directions:

Heat the grill to high. Cut each peach in half. Remove the pit, then cut again into quarters. Grill the peaches for about a minute per side or until grill marks appear.

Cut into a large dice. Place in a large non-reactive bowl.

Gently toss the peaches with the freshly squeezed lemon juice, amaretto and powdered sugar to taste. Set aside. Can be made several hours in advance, cover and refrigerate (be sure to stir occasionally so the peaches don’t turn brown).

Meanwhile seal the amaretti cookies in a large Ziploc bag. Coarsely crumble by hitting the bag with the back of a wooden spoon. Set aside.

To serve smooth a tablespoon of mascarpone on the bottom of a sherbet or martini glass. Toss the peaches once more and place a large spoonful of peaches on top of the mascarpone. Top with a dollop of mascarpone. Sprinkle with crumbled amaretti cookies, then drizzle with a little of the remaining peach juice.

Serve immediately.

 Serves 4