from Tony Rosenfield, for the Washington Post as published in the Star Ledger August 29, 2012
2 tsp coarsely chopped rosemary, plus rosemary sprigs for garnish
3/4 cup whipping cream
1 1/4 pounds peaches (about 3) pitted and cut into 1/2 inch thick slices
1 tblsp plus 2 tsp light brown sugar
1/2 cup mascarpone
salt
6 pizzelle
-Combine the rosemary and the cream in a small bowl or other container, cover and refrigerate for at least 2 hours , preferably 4
– place the peaches in a medium bowl, sprinkle with 1 tblsp of the brown sugar, toss well, and let mixture sit at room temperature for 5 minutes. Combine the mascarpone, salt and the remaining 2 tsp of brown sugar in a medium bowl, stirring to mix thoroughly.
– pour the cream through a fine-mesh strainer into the bowl of a stand mixer, discarding the rosemary. Beat the cream at high speed until it forms soft peaks. Gently fold the cream into the mascarpone mixture.
– to assemble, set a pizzella in the middle of each plate. Spread some of the cream mixture on each pizzella, then top with peach slices, fanning them decoratively if desired. Drizzle with any juices fromt he macerated fruit, if desired, and garnish with rosemary sprigs.