Peach & raspberry fruit salad with mascarpone
Serve this delightful peach and raspberry fruit salad to make the most of fresh produce. Accompanied by a sprinkle of pistachios, mascarpone, and maple syrup, it's sure to satisfy your taste buds.
Prep: 10 mins
No cook; Easy; Serves 4
Gluten-free/Vegetarian
Nutrition: Per serving
- Calories: 337
- Fat: 26g
- Saturates: 16g
- Carbs: 21g
- Sugars: 20g
- Fibre: 2g
- Protein: 3g
- Salt: 0.1g
Ingredients:
- 2 ripe peaches or nectarines
- 50g caster sugar
- 1 tsp lemon thyme leaves
- 100g mascarpone
- 100ml double cream
- A drop of vanilla extract
- 16 raspberries, halved
- A small handful of roughly chopped pistachios
- 1 tbsp maple syrup
Method of preparation:
STEP 1. Slice the peaches or nectarines, removing the stone, and arrange the slices over four plates. Sprinkle a little of the sugar and most of the thyme leaves over the fruit.
STEP 2. In a bowl, whisk together the mascarpone, cream, vanilla extract, and remaining sugar until the mixture is light and fluffy. Spoon or pipe blobs of this delightful blend over the peaches or nectarines, then artfully place the raspberries on the plates. To finish, garnish with the chopped pistachios, remaining thyme leaves, and a drizzle of maple syrup before serving.
