Caramelized Peaches with Creamy Mascarpone and Pistachio Crumble

Caramelized Peaches:

• 2 peaches
• 2 tablespoons sugar
• 1 pat of butter
• 2 tablespoons Cointreau (30 ml)

• 1 cup mascarpone (200 g)
• A dash of vanilla extract
• 1 tablespoon honey
• 1.5 tablespoons cream (20 ml)

• 1/3 cup + 1 tablespoon flour (50 g)
• 1/4 cup brown sugar (50 g)
• 1/3 cup chopped pistachios (50 g)
• 3.5 tablespoons butter (50 g)

Caramelized Peaches:

1. Blanch the whole peaches in boiling water for about 10 minutes.
2. Cool the peaches in ice water, then cut them in half and remove the pit.
3. In a pan, caramelize 2 tablespoons of sugar with a pat of butter.
4. Deglaze with 2 tablespoons of Cointreau and flambé.
5. Add the peaches to the pan and cook for 4-5 minutes. Set aside.

1. In a bowl, mix 1 cup of mascarpone with a dash of vanilla extract, 1 tablespoon of honey, and 1.5 tablespoons of cream.
2. Whisk until smooth and set aside.

1. Prepare a crumble by mixing 1/3 cup + 1 tablespoon of flour, 1/4 cup brown sugar, 1/3 cup chopped pistachios, and 3.5 tablespoons of butter.
2. Spread the mixture on a baking sheet lined with parchment paper and bake at 350°F (180°C) for about 8 minutes until golden brown.

1. Arrange the caramelized peaches on a plate.
2. Add a spoonful of mascarpone cream beside the peaches.
3. Sprinkle the pistachio crumble over the peaches and cream.