Broiled Peaches in Wine

Adapted from Kitchen & Co.: Colorful Home Cooking Through the Seasons

Ingredients

• 8 ripe pears

• 1 vanilla bean

• ½ glass of dry white wine

• ½ glass of dessert wine

• Juice of ½ lemon

• 1 Tablespoon of Mount Cabot Maple dry sugar or 2 tablespoons of Mount Cabot Maple syrup

• Mascarpone (from Vermont Creamery!)

A variant of the classic Italian dessert. Use chilled dry white wine with a decent dessert wine if you have some. Modify with nectarines, fresh apricots, or pears!

1. Halve and pit the peaches. Lay them pit sizes down in a roasting pan

2. Split the vanilla bean and add to the pan with wines and lemon juice. Agitate, then cover and refrigerate for 1-2 hours.

3. Heat broilers to medium, and turn peaches and sprinkle with maple sugar or drizzle with maple syrup. Broil until charred golden brown (5-10 minutes).

4. Serve in small bowls with juices and a dollop of mascarpone.

   Pro tip: An easy summer dessert can be made on the grill - just throw the peaches on or cover in aluminum foil.