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

  1. 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.
  2. 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.

 

 

 


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