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Home > Recipes from Maine-ly Drizzle > Appetizers > Sauteed Peaches with Espresso Mascarpone
Sauteed Peaches with Espresso Mascarpone

2 c. Mascarpone Cheese, softened
3 Tbs. Maine-ly Drizzle Espresso Balsamic Vinegar
1 c. Powdered Sugar
20 peach slices, thawed (3-4 peaches if using fresh)
2 oz. Butter
3 oz. Brown Sugar
1/2 Tbs. Maine-ly Drizzle Espresso Balsamic Vinegar for drizzling
Maine-ly Drizzle Cinnamon, to taste
1 1/2 oz. Granola (see recipe below)

Directions:


Combine mascarpone, espresso vinegar, and powdered sugar, pipe onto serving plates and chill. Melt butter in sauté pan and sauté peaches. Add brown sugar and reduce to thicken. Add cinnamon and plate peaches around cheese on serving plates. Sprinkle granola on top and drizzle with additional espresso vinegar.