Spiced Citrus Amaretto Peaches with Lemon Mascarpone and Cinnamon Sugar Tortas

In a medium-sized mixing bowl, stir together amaretto, brown sugar, curry powder, cinnamon, 2 tablespoons lemon juice and 1 teaspoon lemon zest until sugar is dissolved and mixture is syrupy.

Slice peaches into eighths and add to the amaretto syrup; stir carefully to coat. Allow peaches to macerate for an hour or two.

When you’re ready to serve, mix together mascarpone, the remainder of the lemon juice and zest, vanilla extract, and a tablespoon of the peach amaretto syrup. Spread a tablespoon or two of the mixture onto a torta (see note below) then top with 3-4 peach slices. Drizzle with more of the peach amaretto syrup.

Note: I found these delicious, crunchy Spanish Tortas at my local co-op. Try your local health food store or International market if you don’t see them at the grocery store. If you can’t find them, the peaches would delicious over cake or cinnamon graham crackers, tucked inside crepes, etc.

To make the peaches non-alcoholic, substitute the amaretto with some extra lemon juice, more sugar and a bit of almond extract.