Ingredients
3 medium ripe peaches, peeled and thinly sliced3 tablespoons peach preserves1 teaspoon lemon juice1/4 teaspoon minced fresh gingerroot1/4 teaspoon ground cinnamon6 English muffins, split and toasted1 carton (8 ounces) mascarpone cheese1/3 cup packed light brown sugarFresh mint leaves
Preparation
In a large bowl, combine the first 5 ingredients. Let stand for 15 minutes, stirring occasionally. Spread cut sides of English muffins with mascarpone cheese. Drain peaches, reserving liquid. Arrange peaches over muffins; brush with some of the reserved liquid. Place on a foil-lined baking sheet; sprinkle with brown sugar.
Broil 3-4 in. from heat until caramelized and bubbly, 3-4 minutes. Garnish with mint.
