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Peach & raspberry fruit salad with mascarpone served on a plate

Peach & raspberry fruit salad with mascarpone

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

Get the best out of fresh produce with this lovely peach and raspberry fruit salad. Serve with a scattering of pistachios, mascarpone and maple syrup

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal337
fat26g
saturates16g
carbs21g
sugars20g
fibre2g
protein3g
salt0.1g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2019

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A star rating of 5 out of 5.3 ratings
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