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Thebioteacher
Wild peaches with mascarpone, vanilla and thyme
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Ingredients
Directions
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Cut open the vanilla pod and scrape out the marrow with a knife.
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Stir in the vanilla juice through the mascarpone, together with the thyme.
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Cut the peaches half way through the half and remove the kernel (this is best done by turning the halves in the opposite direction).
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Melt the butter in a large frying pan and sprinkle the sugar over it.
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Fry the peaches for about six minutes on the cut side.
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Remove the peaches from the pan and place them on small plates.
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Put a scoop of thyme mascarpone on each plate.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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