Caramelised Peaches with Frozen Raspberries and Mascarpone

• granulated sugar↗30g g
• peach↗1

  or nectarine, pitted, halved

• peach schnapps↗2 tbsp tbsp

  (optional)

• mascarpone↗100g g
• powdered sugar20g g
• lemon thyme leaves↗pinch of
• heavy cream30ml ml
• amaretti biscuits100g g

  crumbs

• frozen raspberries↗100g g

  (store‑bought or freeze fresh berries), coarsely chopped

Step-by-step instructions

1. 1

   Sprinkle the sugar onto a plate, then dip the cut sides of the peach halves in the sugar. Heat a pan over medium‑high heat and sauté the sugared peach halves, cut side down, until they caramelise. 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 it reduces to a syrupy consistency, then return the peach halves to the pan and drizzle them with the syrup. Remove the pan from the heat and let cool.

2. 2

   Whisk the mascarpone with powdered sugar, then gently fold in the lemon thyme leaves and heavy cream.

3. 3

   Spread the biscuit crumbs onto two plates, then place a peach half on each crumb bed. Spoon the mascarpone cream onto the plates beside the peach halves, then scatter the frozen raspberries. Serve immediately while the raspberries are still frozen.