Ingredients
- 2 ripe peaches or nectarines
- 50g caster sugar
- 1 tsp lemon thyme leaves
- 100g mascarpone
- 100ml double cream
- drop vanilla extract
- 16 raspberries, halved
- small handful pistachios, roughly chopped
- 1 tbsp maple syrup
Method
- Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.
- Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.
