Effie's Pecan Nutcake Napoleon with Bourbon Roasted Peaches

• 2 peaches, pit removed and cut into ¼’s
• 2 t. butter
• 1 cinnamon stick
• 4 whole allspice
• ½ c. bourbon
• 1 c. ricotta
• 2 oz. goat cheese
• 1 t. lemon zest
• 4 pcs. Effie's Pecan Nutcakes
• Fresh mint for garnishing

Pre-heat the oven to 375 degrees.

In a medium skillet melt the butter with the cinnamon stick and allspice over medium heat. Add the peaches on the cut side and let brown for 3 minutes. Flip the peaches to the other cut side and brown for 2 minutes. Move the pan to the side away from the flame and add ¼ c. of bourbon. Carefully move the pan back over the flame and allow the bourbon to flame. Please be sure to step back from the flame as it ignites. This will dissipate in seconds. Once the flame dies transfer the pan to the oven and roast the peaches for 8 minutes.

Transfer the peaches to a plate. Place the pan with the peach juices and the remaining ¼ c. bourbon over a medium flame and remember to step back as the bourbon flames. Use a wooden spoon to loosen the juices, stir and remove from the heat.

Remove the skin from the peach and slice the wedges in half.

In the meantime combine the ricotta, goat cheese and lemon zest in a small bowl.

Cut the Pecan Nutcakes in half with a sharp knife.

To assemble Schmere the cheese over the Nutcake, top with a piece of roasted peach and drizzle with the pan juices. Repeat with the remaining biscuits and serve sprinkled with mint.