Grilled Peach with Whipped Mascarpone Cream with Salted Butter

115g mascarpone

115g double cream

10g runny honey (plus more for serving)

2 peaches

40g All Things Butter Salted Butter

15g (shelled weight) roasted pistachios

Flaky sea salt

Olive oil

Step 1

Pre-heat your oven on the grill setting to medium-high heat. Crush your pistachios in a pestle and mortar, leaving plenty of larger chunks, or chop roughly with a knife, and set aside.

Step 2

In a mixing bowl, add the double cream and electric whisk on high speed for 1-2 minutes, until forming ribbons.

Step 3

Add the mascarpone, a pinch of salt, and 10g of the honey, and whisk on medium speed for another 30 seconds until thick, fluffy and fully combined. Set aside, preferably in the fridge to keep cold.

Step 4

Half your peaches and de-stone them. Lightly drizzle and rub over some olive oil. Once the grill is hot, place on the highest shelf for about 12 minutes, continually checking they are soft and starting to char, but not burning.

Step 5

While the peaches are cooking, add the butter to a saucepan over a medium heat, stirring constantly, for 10 minutes, until the butter foams and turns golden. Keep cooking and stirring until some solids start to separate to the bottom of the pan and darken in colour. Once deep amber with a strong nutty in smell, the butter is browned. Remove from the heat and into a bowl.

Step 6

Once your peaches are cooked, you are ready to serve. Spread spoonfuls of the whipped mascarpone cream onto your plate, place your peach halves on top, and drizzle spoonfuls of the brown butter over.

Step 7

Top with your crushed pistachios, a light drizzle of honey, and some flaky sea salt. Enjoy!