4 firm, ripe peaches

4 T unsalted butter

¼ C firmly packed dark brown sugar

¼ C dark rum

Mint leaves

Pinch of salt

½ C mascarpone cheese – at room temp

¼ t almond extract

¼ C slivered almonds, toasted

 

Combine butter, brown sugar, rum and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about five minutes.

 
While sauce is cooking, halve each peach. No need to peal the peach.

Put each peach half directly onto a medium high grill. Grill each side 3-5 min.

 
Immediately transfer the hot, grilled peaches into the rum glaze mixture, toss to coat. Set aside for 15 minutes, tossing occasionally.

 
Meanwhile, in a small bowl, stir the mascarpone and almond extract to blend.

 
Divide the peach mixture equally into serving dishes, drizzle with the rum glaze to taste, and dollop the mascarpone on top.

 
Sprinkle with toasted almonds and mint.