
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.