Cointreau Glazed Peaches - cooking recipe

Ingredients

2 (425 g) cans peach halves in syrup
80 ml Cointreau liqueur
2 tablespoons soft brown sugar
250 g mascarpone cheese

Preparation

Drain the peaches and reserve half the syrup.
Place in an ovenproof dish and pour over the reserved syrup.
Sprinkle the fruit with the Cointreau then the sugar.
Grill (broil) for 5 minutes or until a golden glaze has formed on the top.
Serve immediately with a spoonful of mascarpone (or cream).