Ingredient Checklist



  • Bring peaches, sugar, lemon juice, and salt to a boil in a saucepan, stirring until sugar dissolves; mash lightly with a potato masher. Skim foam and continue to cook, stirring, until thickened to the consistency of loose jam, 8 to 10 minutes.

  • Transfer to a heat-proof bowl; let cool completely (you should have about 1 1/2 cups).

  • To serve, whip heavy cream to soft peaks. Mix in mascarpone and beat until smooth and silken. Spoon into bowls and layer with compote and crushed cookies.

August 12, 2021 — Aileen Selkirk

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