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