Ingredients
12 ounces pitted, chopped peaches (3 medium)
1 1/4 cups sugar
1 teaspoon fresh lemon juice
Pinch of kosher salt
1 cup heavy cream
1 cup mascarpone
Amaretti or gingersnap cookies, crushed (about 1/2 cup)
Preparation
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.
