6 peaches, washed and cut into 1cm-thick slices
300g raspberries, rinsed
90g butter
4 tbsp honey
6 tbsp lemon juice

For the honeyed Mascarpone:
1 x 250g tub of Mascarpone
2 tbsp honey
½ tsp vanilla extract
2 tbsp light cream

1. Heat a pan over a medium-high heat and melt the butter until bubbly and golden.
2. Increase the heat to high and add the peaches and honey. Cook for 2-3 minutes, stirring occasionally.
3. Add the raspberries and lemon juice and cook for three minutes, stirring constantly, until the mixture has thickened. Allow to cool for 2-3 minutes.
4. In a small bowl, combine the mascarpone with the honey and vanilla. Add the cream and stir until thoroughly combined.
5. Serve the fruits with the honeyed Mascarpone.

Per serving:319kcals, 19.2g fat (11.9g saturated), 34.3g carbs, 28.2g sugars, 6g protein, 4.8g fibre, 0.123g sodium