BRIOCHE WITH THYME-ROASTED PEACHES AND VANILLA MASCARPONE
4 peaches, halved and stones removed
4 sprigs fresh thyme
20ml (4 tsp) honey
250g mascarpone, room temperature
15ml (1 tbsp) icing sugar
1 vanilla pod, halved lengthways and seeds removed
4 slices brioche, toasted, to serve
Preheat the oven to 180°C and line an oven tray with baking paper.
Place the peaches on the tray and top with the thyme and a drizzle of honey. Roast in the preheated oven until the peaches are cooked, about 20 minutes.
For the mascarpone, combine the ingredients and mix well.
Spread the vanilla mascarpone onto the toasted brioche and top with the roasted peaches. Serve immediately.