Peach & raspberry fruit salad with mascarpone
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Peach & raspberry fruit salad with mascarpone

By Tom Kerridge

Get the best out of fresh produce with this lovely peach and raspberry fruit salad. Serve with a scattering of pistachios, mascarpone and maple syrup

  • Prep:10 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 337
  • fat 26g
  • saturates 16g
  • carbs 21g
  • sugars 20g
  • fibre 2g
  • protein 3g
  • salt 0.1g

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

  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.

  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.

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