Ingredients

· 2 ripe peaches or nectarines

· 50 g caster sugar

· 1 teaspoon lemon thyme leaves

· 100 g mascarpone

· 100 ml double cream

· 1 drop vanilla extract

· 16 raspberries

· A handful pistachios

· 1 tablespoon maple syrup

Method

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. 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.