ROASTED PEACHES WITH BROKEN BISCUIT MASCAPONE RECIPE
Prep time - 10 mins | Cook time - 40 mins | Serves 6
A simple, elegant dessert that works with pretty much any seasonal fruit.
6 ripe peaches or nectarines
40 grams butter, cut into small cubes
6 tablespoons Sugars of the World Australian Unrefined Sugar
200 grams mascarpone
6 digestive biscuits, roughly broken into pieces
1. Preheat oven to 200°C (or 180°C fan forced) and line a roasting dish with parchment paper.
2. Halve and stone the peaches and arrange, cut-side up in the roasting dish. Fill the hole in each peach with a nob of butter and sprinkle over a tablespoon of the unrefined sugar. Roast for 35 minutes or until the peaches are soft and caramelised on top. You may like to finish them off under a hot grill for an extra caramelised effect.
3. Stir the mascarpone and biscuits together until combined.
4. Serve the hot peaches with the broken biscuit mascarpone mix and any extra syrup from the baking dish.