Caramelised peaches with frozen raspberries & mascarpone

Wow family and friends with this summer dessert made with caramelised peaches, raspberries and mascarpone – it’s like a deconstructed peach melba cheesecake

  • Prep:10 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 527
  • fat 34g
  • saturates 20g
  • carbs 46g
  • sugars 45g
  • fibre 3g
  • protein 7g
  • salt 0.2g


  • 30g caster sugar
  • 1 peach or nectarine, stoned and halved
  • 2 tbsp peach schnapps (optional)
  • 100g mascarpone
  • 20g icing sugar
  • pinch of lemon thyme leaves
  • 30ml double cream
  • 100g amaretti biscuits, crumbled
  • 100g frozen raspberries (shop-bought, or freeze fresh berries), roughly crushed


Creamy pesto gnocchi
Use any leftover mascarpone by tossing it with cooked gnocchi, a splash of the pasta cooking water and some jarred pesto.


  1. Scatter the sugar over a plate, then dip the cut sides of the peach halves into the sugar. Heat a frying pan over a medium-high heat and cook the sugared peach halves, cut-side down, until caramelised. Transfer the peach halves to a plate and carefully add the schnapps to the pan, if using, or a splash of water. Cook the liquid until reduced and syrupy, then return the peach halves to the pan and baste in the syrup. Remove the pan from the heat and leave to cool.

  2. Beat the mascarpone and icing sugar together, then fold in the thyme leaves and double cream.

  3. Divide the crumbled biscuits between two plates, then put one peach half on top of each bed of crumbs. Spoon the mascarpone cream onto the plates alongside the peach halves, then scatter over the frozen raspberries. Serve immediately while the raspberries are still frozen.

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