Sweet, perfumed peaches with a gorgeous mascarpone custard that hints delicately, yet deliciously of cardamom. Please don’t be tempted to add any more than the seeds from one little green cardamom pod, or you’ll end up spoiling it.
Ingredients
- 6 sweet, ripe (but firm) peaches
- 1 small orange juice
- generous 1 cup (250 g) mascarpone
- ¼ cup (50 g) caster/superfine sugar
- 1 cardamom pod seeds
- 1 vanilla pod seeds
- 3 eggs, separated
- 1½ cups (200 g) raspberries
- 1–2 tsp soft light muscovado sugar
- mint leaves, to decorate
How to Make It
- Preheat the oven to 180˚C (350˚F) Gas 4. Cut the peaches in half, remove the pits and arrange them on a deep sheet pan, cut side up. Sprinkle with the orange juice. Bake for 8–10 minutes, until slightly softened.
- Meanwhile, mix the mascarpone with the caster/superfine sugar, cardamom seeds and vanilla seeds. Whisk in the egg yolks.
- Set one of the egg whites aside for another dish, and whisk the other two until firm peaks form. Fold the egg whites into the mascarpone mix. Drop spoonfuls of the mixture here and there on the sheet pan. Scatter over the raspberries and sprinkle with muscovado sugar. Return the sheet pan to the oven for a further 5–8 minutes. Decorate with mint leaves, and serve warm or at room temperature.