This is a very impressive dessert to get done in such a short time, but it's definitely achievable by using the ready-to-roll puff pastry. Look for the all-butter version, which more supermarkets are now stocking.

Ingredients

  • 3 ripe peaches
  • 50g (2oz) butter
  • 50g (2oz) caster sugar
  • 2 tblsp cream
  • 1 tblsp brandy
  • 320g (11oz) packet ready-rolled puff pastry, thawed if frozen

For the Citrus Mascarpone:

  • ½ tsp finely grated orange rind
  • ½ tsp finely grated lemon rind
  • 100g (4oz) mascarpone cheese
  • 2 tblsp fresh orange juice
  • 1-2 tbsp sifted icing sugar

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7) and preheat the grill.
  2. Place the peaches in a pan of boiling water for 1 minute, remove with a slotted spoon, then plunge into cold water and peel away the skins. Cut into halves and remove the stones, then cut into quarters.
  3. Meanwhile, melt the butter with the sugar in a small pan. Bring to the boil and simmer for 5-6 minutes, until thickened and lightly golden.
  4. Remove from the heat and leave to cool for 1 minute, then stir in the cream, beating until smooth. Spoon into a shallow 20cm (8in) sandwich tin. Arrange the peach quarters on top, cut side up, and drizzle over the brandy.
  5. Unroll the puff pastry on a clean work surface and cut out a 25cm (10in) round. Place it over the peaches, pushing the edges down the side of the tin; trim off any excess pastry. Place on a baking sheet and bake for 15-20 minutes, until golden brown.
  6. Meanwhile, to make the citrus mascarpone, beat the orange and lemon rind into the mascarpone and then stir in the orange juice. Add enough of the icing sugar to sweeten.
  7. Preheat the grill to high (unless you have a kitchen blowtorch and can use that instead). Loosen the puff pastry from the tin with a knife. Cool, then turn out onto a heatproof dish and quickly gratinate the top under the grill or with a blowtorch until caramelised.
  8. Serve cut into slices on warmed plates with quenelles of the citrus mascarpone.