Peachy Cheesecake Marsala - serves 4

1/2 pound Cream cheese
1/4 cup powdered sugar
2 large eggs, separated
1 tbsp Marsala or other liqueur
1/4 tsp vanilla extract
1/4 cup granulated sugar
3 large ripe peaches
1 tbsp honey
1 tbsp lemon

Preheat the oven to 375 degrees F. Bring a medium saucepan of water to a boil. Butter four 1- to 1 1/2-cup gratin dishes or six 1/2-cup ramekins or ovenproof dishes.
In a food processor, beat the 1/2 pound cream cheese, 1/4 cup powdered sugar, 2 yolks, and 1 tablespoon liqueur until smooth. Scrape the mixture into a bowl.
With a hand mixer, beat the egg whites to soft peaks. Slowly add the 1/4 cup granulated sugar and beat to stiff peaks. Gently fold the whites into the cheese mixture. Divide the mixture evenly among the prepared dishes. Place them in the oven and bake until almost firm, about 12 to 15 minutes.
Meanwhile drop the 3 peaches into the boiling water for 30 seconds. Remove the peaches and rinse under cold water. Peel and thinly slice the peaches into a bowl. Toss with 1 tbsp each of honey and lemon juice.
Remove the cheesecakes from the oven. (They will fall after a minute or so.) Top them with the sweetened peaches and serve.