Peachy Dessert Swirl

Create a decorative pattern on the peaches by making small cuts and removing alternate slices. Transfer the peach pieces into a Ziplock bag and add 2 tbsp of sugar and 3 tbsp of water. Dip the peaches in a mixture of 1 tbsp of sugar and 7 tbsp of water, then arrange them in a baking dish. Cook the peach pieces in the Ziplock bag using a water bath. Bake the peaches for 7 minutes at 350°F.

Roll out the puff pastry and place the almond cream in a Ziplock bag. Cut off a corner at the bottom and pipe 6 lines of cream lengthwise onto the puff pastry. Cut strips of puff pastry between the lines of almond cream. Join 2 strips together at the ends, fold the strips of puff pastry onto themselves, prick one end with a fork, and wrap the strip around the fork. Repeat for the remaining 4 strips. Fry the puff pastry rolls in hot oil and set them aside.

Beat the mascarpone, heavy cream, and sugar until stiff peaks form. Retrieve the Ziplock bag containing the peach syrup cooked in a water bath, then gently flatten the bag. Add a line of whipped cream in between the rolls, sprinkle sliced almonds and mint leaves over the rolls. Cut a small corner of the Ziplock bag containing the peach syrup, then drizzle it over the rolls. Place the peach slices on top of the rolls, serve and enjoy!