Ingredients

2 ripe peaches
or nectarines
50g caster sugar
1 tsp lemon thyme
leaves
100g mascarpone
100ml double cream
drop vanilla extract
16 raspberries
halved
small handful pistachios
roughly chopped
1 tbsp maple syrup

Method
step 1
Stone and finely slice the peaches or nectarines and arrange the slices over four plates. Sprinkle over a little of the sugar and scatter over most of the thyme leaves.

step 2
Whisk together the mascarpone, cream, vanilla extract and the remaining sugar in a bowl until light and fluffy. Spoon or pipe blobs of the mixture over the peaches or nectarines and arrange the raspberries over the plates. Finish with a scattering of pistachios, the remaining thyme leaves and a drizzle of maple syrup to serve.