Peaches and Tarragon with Mascarpone Cream (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Ingredients:
1 (16-ounce) bag frozen peach slices, thawed |
1 tablespoon fresh tarragon leaves |
1/4 cup orange liqueur |
8 ounces mascarpone cheese |
1/4 cup sugar |
1 container extra-creamy whipped topping, thawed |
1/2 cup almond biscotti, crushed |
2 tablespoons sliced almonds, toasted |
Directions:
1. In a medium bowl, combine thawed peaches, tarragon leaves, and orange liqueur. Set aside to macerate.
2. In a medium mixing bowl, use a hand mixer to mix mascarpone cheese and sugar until creamy. Whisk in thawed whipped topping.
3. Divide half of the mascarpone cream among 6 parfait glasses or large martini glasses. Top with macerated peach and tarragon mixture. Sprinkle peaches with crushed biscotti and top with remaining mascarpone cream. Scatter almonds over and serve.
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