Baked peaches with vanilla whipped mascarpone

Selati Baked Peaches

Baked peaches with vanilla whipped mascarpone

Recipe by Jacque Erasmus

8 fist size firm peaches, halved stone removed
250ml marsala wine
200g Selati Demarara Sugar
5ml fine salt
1 vanilla pod, seeds scraped and keep for later use
1 tubs mascarpone
1 tubs crème fraiche
50gm castor sugar
Vanilla pod seeds from above

Preheat oven to 180˚C
Arrange peach halves in an oven dish, splash marsala over the fruit, sprinkle with the sugar and salt.
Add the scraped vanilla pod to the dish. Bake 40mins uncovered.

Mascarpone Cream
Mix mascarpone and crème fraiche in a bowl, add the vanilla seeds and castor sugar. Mix through and lightly whip with a whisk until light. Careful not to overwhip!
Serve 2 halves per person with a generous dollop of the whipped mascarpone and spoon a little of leftover sauce over.