Caramelised Nectarines with Frozen Raspberries
Caramelised Nectarines with Frozen Raspberries



  • 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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