Honey peaches with almond brittle and mascarpone

Honey peaches with almond brittle and mascarpone. Photo / Babiche Martens

Serves 4

4 peaches
1 Tbs butter
2 Tbs honey
1/4 cup white wine
1/4 cup water
1 cup caster sugar
1 Tbs water
1/2 cup roasted almonds
Mascarpone

1. Preheat the oven to 200C. Halve the peaches but don't remove the stones.

2. Place in an ovenproof dish and dot with the butter. Warm the honey and drizzle over. Pour over the wine and water then grill for about 30 minutes, depending on the size - or until soft and caramelised.

3. Meanwhile, put the sugar and water into a saucepan and boil until the mixture begins to turn a caramel colour. Add the almonds and remove from the heat. Immediately pour onto a greased tray and leave to harden. Remove and roughly chop.

4. Serve the peaches with the almond brittle and spoonfuls of mascarpone.