Peach and raspberry fool with candied hazelnut

Preheat oven to 200°C fan-forced. Heat a frying pan over medium heat, add hazelnuts, and dry-roast until golden, then gradually scatter over 40gm sugar, mixing continuously, until sugar caramelises and coats the nuts (2-3 minutes). Transfer to a tray lined with baking paper to cool, then coarsely chop.

Scatter remaining sugar over the base of a roasting pan large enough to fit peaches snugly in a single layer. Add peaches, carefully toss to coat in sugar, then turn cut side up. Combine liqueur and juices in a jug, drizzle around peaches and roast, basting occasionally, until tender (18-20 minutes). Cool briefly, then set aside half the roast peaches and roasting liquid. Purée remaining roast peaches in a food processor and refrigerate to chill.

Cut remaining roast peaches into wedges. Whisk mascarpone, cream, sugar and vanilla in an electric mixer until medium peaks form. Fold through peach purée and divide among serving bowls. Top with remaining roast peaches and raspberries, drizzle with roasting liquid and serve scattered with candied hazelnuts