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Roast Peaches with Raspberry vinegar, Basil & Mascapone

Roast Peaches with Raspberry vinegar, Basil & Mascapone

Ingredients

Peaches

  • 4 Peaches, Halved
  • few drops of lemon juice
  • 50g Brown Sugar
  • 50g Butter
  • 50g soft brown sugar
  • 75 mls Raspberry Vinegar

Salad

  • 1/2 cup toasted hazelnuts
  • torn basil leaves
  • tub of Mascapone

Method

Place halved peaches on roasting tray,drizzle with lemon juice, sprinkle with brown sugar, place a knob of butter on each half and drizzle with the Raspberry Vinegar. Place in a pre hested oven at 180c fanforced and cook for 10-15 min till roasted on the outside and still slightly firm on the inside. Remove from the oven and allow to rest for 5 min. Arrange on plates add the toasted hazelnuts and torn basil. Top with a generous spoonful of mascapone and serve. How easy is that.



FOOD


NEVER


FELT SO

 


GOOD