Temptation Recipe

Make dulce de leche

Remove the label from the can of sweetened condensed milk. Place the unopened can on its side in a medium pot and cover with water by at least 1–2 inches. Bring to a gentle simmer over medium heat, then reduce heat to maintain a simmer. Simmer for 2 to 2 1/2 hours for a medium amber color, checking water level every 20–30 minutes and adding boiling water as needed to keep the can submerged. For a lighter caramel color simmer 1 1/2 hours; for darker, up to 3 hours.

Carefully remove the can with tongs and let it cool on a rack until room temperature before opening (this can take at least 1 hour). Open the can and transfer the dulce de leche to a bowl. Whisk in the butter, sea salt, and vanilla until smooth. Taste and adjust salt or vanilla. Keep warm or refrigerate; if chilled, soften slightly before assembling.

Prepare peaches

Bring a pot of water to a boil. Score a small X on the bottom of each peach. Blanch the peaches in boiling water for 30–60 seconds until skin begins to loosen, then transfer to an ice bath. Once cool, peel the skins off using your fingers or a paring knife, then halve the peaches and remove the pits. If fruit is small, quarters are fine.

Poaching liquid

In a wide saucepan combine 4 cups water, 1 cup sugar, lemon juice, split vanilla bean (scrape seeds into the liquid and add the pod) or 1 tsp vanilla extract, and the cinnamon stick. Bring to a simmer over medium heat, stirring until sugar dissolves.

Add the peach halves to the simmering poaching liquid, cut side down. Poach gently for 6–10 minutes until peaches are tender but hold their shape (test with tip of a knife). Remove the pan from heat and allow peaches to cool in the poaching liquid to absorb flavor, at least 30 minutes. Transfer peaches to a bowl and reserve some poaching syrup for drizzling.

Prepare mascarpone base

In a small bowl, stir the mascarpone cheese with 1–2 tablespoons heavy cream (if desired) until spreadable but still thick. Stir in lemon zest to brighten. If using Greek yogurt, mix it until smooth and taste for sweetness; you can add 1 tsp sugar or honey if desired.

Toast crunchy element

If using sliced almonds, toast them in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant and lightly browned. If using graham crackers, pulse or crush to coarse crumbs.

Assemble the dessert: spoon about 2 tablespoons of mascarpone into individual serving bowls or glasses. Place 1–2 peach halves (depending on size) on top. Drizzle 1–2 tablespoons of warm or room-temperature dulce de leche over the peaches. Sprinkle 2–3 tablespoons of the toasted almonds or crushed crackers for contrast. Finish with a light drizzle of reserved poaching syrup if desired, a small pinch of flaky sea salt on the dulce de leche (optional), and a mint leaf for garnish.

Serve immediately at room temperature or chilled. Leftover dulce de leche keeps refrigerated in an airtight container for up to 2 weeks; poached peaches keep in their syrup up to 3 days refrigerated.