Fruit salad shots

INGREDIENTS:

• 2 free-stone ripe peaches
• 2 cups boiling water
• 2 just-ripe small mangoes, peeled, diced
• 240g fresh raspberries
• 375ml good-quality dessert wine (such as a botrytis wine), chilled
• 2/3 cup mascarpone cheese
• 1/4 cup pure icing sugar, sifted

INSTRUCTIONS:

• Step 1
  Cut a cross in the base of each peach. Place peaches in a heatproof bowl. Pour over boiling water to cover. Set aside for 30 seconds. Drain and refresh in cold water. Peel and discard skin. Dice flesh.
• Step 2
  Combine peach, mango and raspberries in a bowl. Gently toss to combine. Spoon fruit into twenty-four 60ml-capacity plastic or glass shot glasses. Pour 1 tablespoon dessert wine over each.
• Step 3
  Stir mascarpone and icing sugar in a small bowl until well combined. Top each fruit salad shot with mascarpone mixture. Serve immediately.