Spiced Citrus Amaretto Peaches with Lemon Mascarpone and Cinnamon Sugar Tortas

I have no air conditioning in my kitchen. I usually don't mind so much, except when it's 90 degrees and humid for two weeks in a row. It makes it hard to summon the energy to cook. Today I knew I needed to make something that didn't require turning on my oven. Thank goodness there's so much gorgeous fruit available right now. These peaches called to me at the co-op, firm and sweet smelling with pretty dappled pink skin. Macerated in a spicy citrus and amaretto mixture, peaches turn golden and syrupy around the edges while keeping their fresh summery flavor.

You could definitely skip the Amaretto and make a non-alcoholic version of this recipe. I would increase the sugar by a tablespoon and add a bit more lemon juice or a little water to thin it out. Orange juice would be awesome as well. If you want to keep the almond element, add 1/4 teaspoon of almond extract. For the lemon mascarpone, next time I might try whipping it with an electric mixer to get it nice and fluffy.

My local co-op (aka, Bloomingfoods) has been carrying these Spanish Olive Oil Tortas in several savory flavors for a while now. They've always looked intriguing but the new cinnamon variety really caught my eye. The tortas are thin and crispy, coated in a light layer of cinnamon sugar. The torta itself is made with olive oil and toasty sesame seeds, so it's not too sweet. They're delicious on their own but even better with a creamy and fruity topping. If you can't find these in a local specialty or health food shop you could substitute with almost any light cake or cookie. The peaches would be amazing on pancakes, tucked inside a crepe or on the lemon olive oil cake I blogged about a few weeks ago. And now I'm imagining them piled on top a crusty french baguette, yum...

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Spiced Citrus Amaretto Peaches
When it's too hot to turn on the oven these lightly spiced peaches are perfect atop creamy lemon infused mascarpone and a crunchy cinnamon torta.
    3 Peaches 3 tablespoons Amaretto 1 1/2 tablespoons Brown Sugar 3 tablespoons Lemon juice, divided Zest of one Lemon 1/4 teaspoon Curry Powder 1/4 teaspoon Ground Cinnamon 1 cup Mascarpone Cheese 1/2 teaspoon Pure Vanilla Extract 6 Spanish Cinnamon 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 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 then top with 3-4 peach slices. Drizzle with more of the peach amaretto syrup.
Prep time: Cook time: Total time: Yield: 6 servings


  1. I adore peaches - can't wait until they are in season here. Peaches and booze and mascarpone -can't go wrong!!!

  2. @sweetsugarbean - Yeah, I don't think they're quite in season yet here either but they smelled so good! Luckily they tasted good too :)

  3. What a delicious looking dessert. I'll have to try to find those torta's at my local market, they look delicious!

  4. Hello Aubrey,
    Thank you very much for your post! What a nice recipe!! We love the photos!!
    We´d like to post it on our Facebook wall (www.facebook.com/tortasinesrosales) and in our website,if you agree. Please send your answer to grupo@inesrosales.com.
    If you have any question or you need more information, please contact us. We can also give you information about where to buy them.
    Thanks again for this recipe, we really appreciate it.
    Nieves Borrego
    Export Department Inés Rosales SAU


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