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Roast peaches in rosemary sugar syrup, with orange blossom mascarpone and pistachios

Jody says: “The rosemary enhances the flavour of the peach”


  • 4 peaches, halved 
  • 125g mascarpone (or half a tub)
  • 1 tbsp orange blossom honey
  • 50g pistachios, roughly chopped
  • 200ml water
  • 200g caster sugar, plus extra for sprinkling 
  • Sprig of rosemary 
  • 30g unsalted butter


  1. Dissolve the sugar with the water in a pan over gentle heat. Once the sugar syrup is clear, increase the heat and cook for a further five minutes until the syrup thickens. Remove from the heat, then add the rosemary.
  2. Brush the peach halves with the softened butter, sprinkle with the extra sugar and coat thoroughly.
  3. Place the fruit in a roasting dish, spoon over the sugar syrup and add the rosemary sprig.
  4. Roast uncovered at 150˚C for about 20 minutes, or until the peaches are soft but still holding their shape, basting them every 10 minutes or so with the sugar syrup.
  5. Meanwhile mix the orange blossom honey with the mascarpone.
  6. Serve the peaches with orange-scented mascarpone and top with the pistachios.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now