Raspberry Peach Parfait
Drain peaches, cut into each peach into eight wedges and place on a lined with parchment paper baking tray and freeze. Beat mascarpone until creamy. Combine sugar with about 1/8 liter (approximately 1/2 cup) of water in a saucepan and simmer to a light syrup. Remove from heat, let cool slightly and add to mascaprone. Add liquor as well. Fold in frozen raspberry and peaches.
Beat cream until stiff and fold half of cream into mascarpone mixture. Line loaf pan with foil or parchment paper. Pour mascarpone cream into pan, spread with the rest of cream and freeze for at least 3 hours. About 45 minutes before serving, thaw parfait in refrigerator. Slice with a knife dipped in water and serve.