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Ingredients
Method
- 30g caster sugar
- 1 nectarine, halved
- 100g mascarpone
- 20g icing sugar
- Pinch of lemon thyme
- 30ml double cream
- 100g amaretti biscuits or similar, crumbled
- 100g raspberries, frozen, roughly crushed
- Scatter the caster sugar over a plate, and dip the cut sides of the nectarine into it to coat. Fry the sugared nectarine halves, cut-side down, until nicely caramelised and slightly syrupy.
- Beat together the mascarpone and icing sugar, adding in the lemon thyme leaves and folding in the double cream. Divide the crumbled biscuits between your serving plates, and pop a peach half on top. Spoon a dollop of the mascarpone beside the peach half, and scatter with frozen raspberries. Serve immediately.
10 mins
2 serving
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