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Ingredients
| 6 | Ontario peaches, sliced | 6 |
| 2 tbsp | Cointreau | 30 ml |
| 1 cup | Marscapone cheese | 250 ml |
| 1/4 cup | Superfine sugar | 50 ml |
| 1/2 tsp | Cinnamon | 2 ml |
| Zest of one lemon | ||
| 1/4 cup | Nutmeg | 1 ml |
| 1 cup | Vanilla caramel squares | 250 ml |
| 1/4 cup | 35% whipping cream | 50 ml |
| 2 tsp | Vanilla | 10 ml |
| 2 tsp | Butter | 10 ml |
Directions
In a bowl, gently toss peach slices with Cointreau. Let sit for 30 minutes.
In a bowl, combine Marscapone with sugar, cinnamon, lemon zest and nutmeg. Set aside.
In heatproof bowl over a saucepan of simmering water, melt caramels with whipping cream. Stir until smooth. Stir in vanilla.
In non-stick skillet, heat butter over medium high heat. Add peaches and sauté just until heated through and lightly golden.
Arrange peaches over four dessert plates. Sprinkle with cheese mixture. Drizzle with hot caramel sauce. Serve immediately.
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