Oven-baked stone fruits with mascarpone

Oven-baked stone fruits with mascarpone

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

Baked fruits sprinkled with muscovado sugar and vanilla turn out really flavourful. Choose assorted stone fruits such as plums, nectarines or apricots, and perhaps a handful of sweet cherries as well.

Ingredients

Quantity Ingredient
4 sweet nectarines or peaches
5 nice apricots or plums
a large handful ripe cherries
3-4 tablespoons muscovado sugar mixed with the seeds from 1⁄2 vanilla pod
or 3-4 tablespoons Homemade vanilla sugar
2 tablespoons butter, plus extra for greasing

To serve

Quantity Ingredient
150g mascarpone mixed with 2 tablespoons sifted icing sugar
1 tablespoon amaretto

Method

  1. First preheat the oven to 200°C. Generously grease an ovenproof dish with soft butter and then set it aside.
  2. Cut the fruit into halves or large wedges, and remove the stones. Leave the cherries whole. Arrange the fruit quite snugly in the greased dish, sprinkle with the muscovado sugar mixed with the seeds from the vanilla pod, or with a bit of homemade vanilla sugar. Dot with the butter. Place the dish in the middle of the oven and bake for 25-30 minutes.
  3. Serve the baked fruit while still warm, with the mascarpone combined with the sifted icing sugar and a small splash of amaretto, or just with some lightly whipped cream. Ideally with a small biscuit on the side as well…
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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