cinnamon spiced peaches
- 2 cups peeled and diced peaches
- 1 tablespoons unsalted butter
- 6 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 ounces bourbon, optional
- 2 cups heavy whipping cream
- 8 oz mascarpone, softened
- 14 ounce can sweetened condensed milk
sauteed peaches: melt butter over medium low heat. add in peaches, cinnamon + brown sugar. mix well to combine. cook peaches until they release their juices, 5-6 minutes. gently strain peaches in a mesh colander, catching the juice in a bowl. set colander with peaches aside to cool to room temperature.
return juice to the same pan, add shots of bourbon and an additional tbsp brown sugar (optional). heat over medium heat until a thickened syrup forms, about 5 minutes. cool to room temperature.
chill the mixing bowl and whisk attachment for 10-15 minutes. while this is chilling, pull mascarpone cheese out to soften at room temperature. line your container with parchment paper, covering bottom and sides. once the bowl is chilled, pour in heavy whipping cream. Beat on low for 1-2 minutes. increase speed gradually until firm peaks form. scoop out whipped cream into another bowl.
using the same mixing bowl with paddle attachment, add in the mascarpone cheese. mix on the lowest setting. cheese should become soft and spreadable without breaking. go slowly. once the cheese is evenly soft and spread on the bottom of the bowl, pour in sweetened milk and 1-2 tbsp cool syrup. mix slowly until fully incorporated.
gently fold in the cheese/milk mixture to the whipped cream. fold in 2/3 of the cooled peaches. pour 1/3 base into bottom of lined pan. drizzle 1/3 of the remaining syrup. repeat for the second layer. use remaining 1/3 peaches for the top layer. cover and freeze for 8 hrs or until set. Enjoy!