Peaches & cream

2 tbsp unsalted butter

4 tbsp sugar, divided

500g fresh peaches, peeled, pitted and sliced

1 strip lemon zest (2x1/2 inch)

227g (8 oz) mascarpone

1 tbsp (?? let's say 1 1/2 tsp ok) vanilla extract

Melt butter and 2 tbsp of the sugar over medium-low heat, stirring until golden and caramel in colour, about 5 to 8 minutes. Add peaches and zest, cover loosely and cook over low heat until peaches are tendre, about 15 minutes. Remove and discard zest strip. Blend until smooth and let cool before covering and chilling.

Place the mascarpone, remaining sugar and vanilla in a medium bowl. Blend about 20 seconds. Scrape the bowl and process about 1 minute more. Chill until ready to use.

Spoon peach mixture and whipped mascarpone mixture into gobelets in alternate layer (GOOD LUCK WITHOUT A PIPING BAG). Keep chilled until ready to serve.