2 cups water
1 cup granulated sugar
1 cinnamon stick
2 (8-oz) containers mascarpone cheese
2 teaspoons almond extract
1 cup sliced almonds, toasted and divided
16 Italian-style cookies, crumbled
DirectionsScore peaches with an “x” on the bottom. Add to bowl of pressure cooker: water, sugar, and cinnamon stick; set pressure cooker to sauté. Bring to boil, stirring occasionally, until sugar is dissolved. Press cancel button then add peaches; cover with pressure lid and set time for 5 minutes at high pressure. When cycle is complete, release pressure manually. Remove peaches and set aside to cool 5 minutes. Reset pressure cooker on sauté and reduce liquid by one-half. Chill syrup until ready to serve.
Remove skin from peaches, cut in half, and remove pit. Cut peaches into medium dice and add to chilled syrup.
Combine in medium bowl: mascarpone, almond extract, and almonds until blended. Chill 15 minutes.
Layer parfait in the following order: mascarpone mixture, crumbled cookies, peaches with syrup then repeat until glasses are full. You should have two layers of each. Finish tops with cookies and chill until ready to serve.