Roasted Peaches & Mascarpone On Toasted Brioche

by Robyn Foyster

28/04/2026

in Baking, Entertaining & Wine, Quick & Easy, Your Recipes

Roasted Peaches & Mascarpone On Toasted Brioche

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Serves 4

INGREDIENTS

Peaches
4 peaches, halved & stones removed
5 sprigs of fresh thyme, leaves picked
2 tbs of honey

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Mascarpone
9 oz / 250 g of mascarpone 1 tbs of icing sugar
1 tsp of vanilla paste
4 slices of brioche, toasted at time of serving

METHOD
1 For the peaches, preheat oven to 180°C / 350°F and line a flat tray with baking paper.
2 Place the peaches on the tray and top with honey and thyme. Roast in oven for 15 to 20 minutes.
3 For the mascarpone combine the ingredients in a small bowl and mix well.
4 Toast brioche.
5 Spread the vanilla mascarpone over the brioche, top with roasted peach half, drizzle with a little more honey and thyme. Serve immediately.

Recipe and images from ‘Meat & Sweet’ by Dan & Steph Mulheron, published by New Holland Publishers

Tags: brioche fruit peaches

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Robyn Foyster

Robyn Foyster is a multi-award-winning journalist, media executive, and the owner and publisher of The Carousel, alongside the Women Love Network (which includes Women Love Wellness, Women Love Travel, and Women Love Tech). At the forefront of digital lifestyle and tech publishing, Robyn was named the 2025 Winner of the Samsung IT Journalism Award for Best Corporate Content and is a 2026 Lizzies Finalist. Voted one of B&T’s 30 Most Powerful Women In Media, she previously served as the Publisher and Editor-in-Chief of Australia’s three biggest flagship magazines—The Australian Women’s Weekly, Woman’s Day, and New Idea—and was a senior executive at the Seven Network. A sought-after speaker and an eight-year judge for the Telstra Business Awards, Robyn remains dedicated to championing women's voices across lifestyle, wellness, and technology.