Peaches Sautéed with Marsala and Cream

Instructions

1. There is no need to peel the peaches, just make sure they are washed. Cut each in half, running the knife around the pit. Depending on what kind of peach you have, you may be able to just twist the two halves and the pit can fall right out. Other peaches, you might have to dig or cut around the pit. Slice the halves into 1/2 inch slices.
2. In a skillet, melt the butter, then add the peaches. Sauté them on medium heat until they are a little soft and have given off some of their juice.
3. Lower the heat.
4. Add the brown sugar, and stir so the sugar and peach juice is mixed.

   

5. Add the Marsala and almond extract. Make sure the peaches are well coated.
6. Whisk in the cream, moving the peach slices to the sides of the pan if necessary.
7. Let it cook down a few minutes, or until the cream mixture starts to thicken.
8. Serve over cake, ice cream, cereal, or by itself.