Wild peaches with mascarpone, vanilla and thyme

Cut open the vanilla pod and scrape out the marrow with a knife.

Stir in the vanilla juice through the mascarpone, together with the thyme.

Cut the peaches half way through the half and remove the kernel (this is best done by turning the halves in the opposite direction).

Melt the butter in a large frying pan and sprinkle the sugar over it.

Fry the peaches for about six minutes on the cut side.

Remove the peaches from the pan and place them on small plates.

Put a scoop of thyme mascarpone on each plate.