Another simple dessert that looks and tastes fabulous. You can swap the fresh peaches for tinned, simply use less sugar when roasting. Wonderful as a large tart or small tartlets.

Ingredients

8 ripe yellow peaches, quartered (reserving 3 for topping)

1 tbsp white sugar

1 tsp cinnamon

50mL Pukara Estate White Wine Liqueur Vinegar (plus extra for topping)

1 ready tart shell, or 24 small ready tart shells

225g mascarpone

1 tbsp icing sugar

1 lemon, zested and juiced

125mL double cream

1 tsp vanilla extract

Small bunch of mint leaves for decoration

Method

Preheat oven to 200°C.

In a baking dish, place 5 quartered peaches, drizzle with liqueur vinegar, and sprinkle with sugar and cinnamon. Roast for 10 minutes or until soft and turning golden. Set aside to cool. Blend peaches and sauce in a food processor until smooth.

Blind bake the tart shell according to pastry instructions.

In a large bowl, whip cream until firm. In another bowl, whip mascarpone, lemon juice, lemon zest, icing sugar, and vanilla.

Add the peach purée to the mascarpone mixture and blend well. Fold into the whipped cream. Pour the mixture into the cooled pastry shell and refrigerate until firm.

Thinly slice the remaining peaches. Arrange on top of the tart, drizzle with a little more liqueur vinegar, and garnish with mint leaves. Serve immediately.

(If using individual tart shells, simply skip the peach topping.)