Egg Liqueur Peach Raclette

Preheat the raclette grill.

Blanch (scald) the peaches with boiling hot water and skin them. Cut the fruit in half, remove the pit and cut the peach halves into thin wedges.

Put the mascarpone in a suitable bowl. Add the eggnog and stir the two together well to make a creamy sauce.

Place the peach wedges in a fan shape in eight raclette pans and cover with the eggnog cream. Sprinkle with the flaked almonds and bake in the raclette oven for 10-15 min.

Tip:

This raclette is even faster and easier with canned peaches.

Preparation time: half an hour

Difficulty: simple

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