Recipe: Cointreau-Glazed Peaches (with mascarpone)

COINTREAU-GLAZED PEACHES

6 peaches
1 to 2 tablespoons soft brown sugar
1/3 cup Cointreau
1 cup mascarpone cheese
ground nutmeg, to dust

Line a broiler tray with foil and lightly grease the foil. Preheat the broiler to medium. Cut the peaches in half, remove the pits, then place the peaches, cut side up, on the tray.

Sprinkle peaches with the sugar and Cointreau and broil for six minutes, until the peaches are soft and the tops are glazed.

Serve immediately with dollops of mascarpone cheese, dusted lightly with ground nutmeg.

Serves 6
Source: The Produce Bible by Leanne Kitchen