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
200g caster sugar, plus extra for sprinkling
Sprig of rosemary
30g unsalted butter
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.
Brush the peach halves with the softened butter, sprinkle with the extra sugar and coat thoroughly.
Place the fruit in a roasting dish, spoon over the sugar syrup and add the rosemary sprig.
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.
Meanwhile mix the orange blossom honey with the mascarpone.
Serve the peaches with orange-scented mascarpone and top with the pistachios.
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!