BAKED PUMPKIN FALAFELS
Gluten Free, Leftovers Friendly / Serves 6
These peaches work beautifully in a tart with mascarpone and cream, but are so damn good on their own as well. The brown sugar and honey will caramelise beautifully in the oven, giving the peaches a heavenly flavour that combines so well with the slightly sharp creaminess of mascarpone. Make sure to only make these when peaches are at their peak and use huge, sweet smelling beauties for the optimal result.
3 large, firm yellow peaches that are just beginning to ripen, cut in half and seed removed
¼ cup brown sugar
50g butter, cut into small cubes
¼ cup slivered almonds
1 vanilla pod, seeds removed (optional)
3 sprigs of thyme, leaves removed, plus extra
1 tbsp honey, plus extra to drizzle
150g mascarpone cream, to serve
Preheat oven to 200 degrees celsius and line a large baking tray with paper.
In a small bowl, rub together the brown sugar, butter, almonds, vanilla seeds and thyme to form a rough ‘crumble’ consistency. Spread the peaches over the tray with the yellow side up, and distribute the crumble mix over each one, pressing it in gently. Drizzle honey over the top.
Bake the peaches for 10-15 minutes, until the edges are browning and the crumble is bubbling. The peaches should still be firm, but extra juicy, with dark sugary syrup in the tray.
Serve each peach half warm alongside a spoonful of mascarpone, an extra drizzle of honey and a sprig of thyme.