Serves 4
PREPARATION; 10 MINUTES PLUS 30 MINUTES MARINATING
COOKING: 8-10 MINUTES

INGREDIENTS

Juice of 1 lime
2 tbsp runny honey
1 tbsp olive oil
½ tsp fresh rosemary finely chopped
4 peaches, halved and stoned
150g Doria Ratafias or Amaretti
25g butter
1(250g) carton mascarpone
Fresh rosemary to garnish, if liked

METHOD

  • Mix the lime juice, honey, oil and rosemary in a large shallow dish. Add the peaches and turn over to completely coat in the marinade. Cover and leave to marinate at room temperature for 30 minutes.
  • Meanwhile, place the Doria Ratafias or Amaretti in a bowl and use the end of a rolling pin to crush them roughly. Fold some of the crushed Ratafias or Amaretti into the mascarpone; set the remaining aside.
  • Heat a griddle pan or heavy-based frying pan. Add the peaches and a little of the marinade and cook for 8-10 minutes over a medium heat, turning over once until soft and golden in places. Pour over the remaining marinade and add the butter. When the juices bubble, remove the pan from the heat (if you cook it for too long the honey will burn). Serve the peaches with the mascarpone and crushed Ratafias or Amaretti with the pan juices drizzled over and fresh rosemary, if using.