The delicate peachy notes of Etoile go perfectly with this light and elegant dessert, and the spiced cream adds a little something different. Enjoy the caramelised peaches whilst they’re still warm, and be sure to finish with an extra drizzle of honey!
Ingredients (serves 4)
For the peaches
4 ripe peaches, halved and stoned
3 tbsp runny honey
1 tbsp balsamic vinegar
For the honey and cinnamon mascarpone
2tbsp runny honey
1⁄4 tsp ground cinnamon
50g flaked almonds, toasted, to serve
- Begin by preparing the honey and cinnamon mascarpone. Place the vanilla, honey, cinnamon and mascarpone into a small bowl and whisk lightly to combine.
- In another bowl, combine the honey with the balsamic vinegar and use to lightly brush the flesh and skin of the fruit.
- Heat a griddle pan until very hot. Place the peaches with the flesh facing down onto the pan and cook for 2-3 minutes or until the fruit begins to caramelise. Flip them over and leave to cook on the other side until soft.
- Place two peach halves onto each plate with a dollop of mascarpone, a scatter of flaked almonds, and an extra drizzle of honey if preferred. Enjoy whilst still warm with a crisp glass of Mirabeau Etoile Rosé.