Ingredients:
2 ripe peaches
1/4 cup Amaretto liqueur
2 tablespoons sugar
1 stick cinnamon
Toasted almonds, crushed
2 tablespoons butter

In a large saucepan of boiling water, carefully submerge one peach at a time with a slotted spoon for 30 seconds; remove.  When peaches are cool enough to handle, peel off the skin and slice.  Discard the pit.  In a medium sauté pan, over medium heat, combine the butter, sugar, and cinnamon stick. When the butter begins to brown, as it will flambé (fire!), very carefully add the Amaretto, then the sliced peaches.  Cook until tender and glazed.  Divide among 4 wineglasses.  Spoon any remaining mixture over peaches and serve.

Serves: 4