4 ripe peaches, halved and pitted

2 1/2 cups (625 ml) milk

1/2 cup (125 ml) 15% cooking cream

1/4 cup (60 ml) sugar

1/2 cup (125 ml) arborio rice

1 tablespoon (15 ml) unsalted butter

1/4 cup (60 ml) Peach Schnapps

4 oz (112 g) white chocolate

Cut two peaches into small dices. Set aside.

In a saucepan, bring the milk, cream and sugar to a boil. Remove from the heat. Keep warm.

In another pan, cook the rice in the butter over medium heat for 1 minute.

Deglaze with the Schnapps and reduce until almost dry.

Add 125 ml (1/2 cup) of the milk mixture at a time, and cook, stirring, until the milk is almost completely absorbed. Repeat until all the milk is incorporated and the rice is tender. Cooking the rice can take between 45 minutes to 1 hour depending on the quality of the rice. The sugar and milk make the rice take longer to cook than a normal risotto. Add milk as needed.

Add the diced peaches and cook for 2 minutes. Remove from the heat and add the chocolate, stirring until melted. Let stand for 10 minutes.

Meanwhile, preheat the grill, setting the burners to medium or preheat a lightly oiled ridged skillet.

Cook the remaining peach halves, flesh side down, for 7 to 10 minutes, until tender.

Serve the risotto into bowls and top with a peach half.

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