By Cathy Thomas | Correspondent

I look forward to the peach season with culinary glee. Their velvety texture and intoxicating fragrance make ripe peaches a treasure. They are delicious drizzled with Amaretto syrup and topped with whipped cream. If I feel ambitious, I pass a basket of warm cookies, preferably ones laced with toasted almonds.

Peaches with Amaretto Cream
Yield: 6 servings

INGREDIENTS

3/4 cup Amaretto (almond flavored liqueur), divided use

6 large ripe fresh peaches

1/2 cup heavy whipping cream

Optional: 1 tablespoon powdered sugar

Garnish: Sprigs of fresh mint

DIRECTIONS

1. Place Amaretto in heavy-bottomed saucepan. On medium-high heat, reduce the mixture by about half in volume; when cooled it will get syrupy. Set aside.

2. Bring a pan of water to a boil on high heat. Make a shallow x on the bottom of each peach and submerge in boiling water for 30 to 60 seconds (the riper the peaches, the shorter the time). Remove and place in cold water. Cut peaches in half through the seam; twist halves in opposite directions to halve each peach; remove pits. Slip off skin. Cut into thick wedges.

3. Whip the cream and 1 tablespoon reduced Amaretto together until just starting to get stiff. If whipping in advance, include the powdered sugar in the mixture to stabilize it.

4. Divide peaches between 6 small bowls or ramekins. Drizzle with remaining reduced Amaretto and top with whipped cream mixture. Garnish each with a sprig of fresh mint and serve.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.