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Ingredients
Method
- 2 ripe peaches
- 50g sugar
- 1 tsp lemon thyme leaves, picked
- 100g mascarpone cheese
- 100ml heavy cream
- Drop of quality vanilla extract
- 16 raspberries, sliced in half
- Small handful of chopped pistachio
- 1 tbsp maple syrup
- Finely slice the peaches and arrange prettily over four plates. Sprinkle with a little sugar and most of the lemon thyme leaves. Whisk the mascarpone, vanilla extract, remaining sugar and cream in a bowl until fluffy. Spoon blobs of the mixture over the peach slices, and arrange the raspberries in a circular pattern. Scatter with pistachios and the remaining leaves, drizzle with maple syrup, and serve.
10 mins
4 serving
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