125g Golden caster sugar
100ml Beefsteak Club Sauvignon Blanc
8 Flat white peaches
1/2tsp fresh thyme
1/2 tsp Fresh rosemary
75g Roasted pistachios
150g Fresh raspberries
Place the sugar in a shallow frying pan on a medium heat.
Pour in the wine and bring to a boil, this will make a light caramel.
Meanwhile, cut the peaches in half, remove the stone and place cut side down into the caramel.
Add the herbs to the caramel and continue to cook for 5 minutes without stirring or removing the peaches.
Meanwhile, spread the mascarpone onto a large serving plate.
While the peaches are just starting to caramelise add the pistachios.
Place the caramelised peaches on top of the mascarpone.
Scatter over the raspberries and nuts and drizzle the remaining caramel over the dish before serving.