This is one of those impressive desserts you can whip up in minutes, as long as you have the ingredients on hand.
The juicy sweetness of the peaches pairs beautifully with moist Jamaican ginger cake and creamy mascarpone, creating a truly irresistible combination.
MASCARPONE AND GINGER PEACHES
Serves 4-6
INGREDIENTS:
6 medium or 4 large ripe peaches
250 g tub mascarpone
100 g Jamaican ginger cake
icing sugar to dust
METHOD:
Preheat the grill.
Wipe the peaches, cut in half and ease out the stone. Using a teaspoon or the tip of a sharp knife, make the hole in the centre of each peach a little wider and deeper. Put the peaches cut side up in a baking dish.
Crumble the ginger cake and mash with the mascarpone until well mixed.
Divide the filling between the peaches and place under the grill, about 6-8 in (15-20cm) away if possible, for about 10 minutes, until the top starts to form a golden brown crust.
Serve at once with a dusting of icing sugar.
