4 large ripe peaches

4 tsp of well-aged Modena balsamic vinegar

2 ounces of real Marscapone cheese

2 teaspoons powdered sugar

4 mint leaves for garnish

Peel the peaches and cut them into sections. In a non-reactive bowl, gently toss the peaches with the balsamic vinegar and the sugar. Let this sit covered in the refrigerator for at least half an hour or until the sugar has dissolved completely into the balsamic vinegar. Scoop the peaches into four serving dishes and spoon on a dollop of Marscapone cheese over each peach. Garnish with a mint leaf and sprinkle with sugar. Serve at room temperature. Serves 4.