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Caramelised peaches with frozen raspberries & mascarpone

Caramelised peaches with frozen raspberries & mascarpone on a small plate

Caramelised peaches with frozen raspberries & mascarpone

Name: Caramelised peaches with frozen raspberries & mascarpone
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 30g caster sugar; 1 peach or nectarine, stoned and halved; 2 tbsp peach schnapps (optional); 100g mascarpone; 20g icing sugar; pinch of lemon thyme leaves; 30ml double cream; 100g amaretti biscuits crumbled; 100g frozen raspberries (shop-bought, or freeze fresh berries), roughly crushed

Tom Kerridge

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Wow family and friends with this summer dessert made with caramelised peaches, raspberries and mascarpone – it's like a deconstructed peach melba cheesecake

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

30g caster sugar
1 peach

or nectarine, stoned and halved
2 tbsp peach schnapps

(optional)
100g mascarpone
20g icing sugar
pinch of lemon thyme leaves
30ml double cream
100g amaretti biscuits

crumbled
100g frozen raspberries

(shop-bought, or freeze fresh berries), roughly crushed

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Nutrition: Per serving

kcal527
fat34g
saturates20g
carbs46g
sugars45g
fibre3g
protein7g
salt0.2g

Method

step 1

Scatter the sugar over a plate, then dip the cut sides of the peach halves into the sugar. Heat a frying pan over a medium-high heat and cook the sugared peach halves, cut-side down, until caramelised. Transfer the peach halves to a plate and carefully add the schnapps to the pan, if using, or a splash of water. Cook the liquid until reduced and syrupy, then return the peach halves to the pan and baste in the syrup. Remove the pan from the heat and leave to cool.
step 2

Beat the mascarpone and icing sugar together, then fold in the thyme leaves and double cream.
step 3

Divide the crumbled biscuits between two plates, then put one peach half on top of each bed of crumbs. Spoon the mascarpone cream onto the plates alongside the peach halves, then scatter over the frozen raspberries. Serve immediately while the raspberries are still frozen.

RECIPE TIPS

CREAMY PESTO GNOCCHI

Use any leftover mascarpone by tossing it with cooked gnocchi, a splash of the pasta cooking water and some jarred pesto.

Recipe from Good Food magazine, July 2020

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A star rating of 4.8 out of 5.4 ratings

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