Summer stone fruit is such a seasonal treat, but it often all arrives at once. Your family will love this dessert, which pairs equally well with whipped cream or ice cream. Serve it hot out of the oven so that the fruit doesn’t go brown.
9 – 10 ripe stone fruit (Peaches, Nectarines and/or Apricots)
1 cup of Marsala wine
¼ cup sugar
25 gm butter
1 tub mascarpone or a small bottle of cream
1 tsp vanilla extract.
Cut and halve your stone fruit, removing the stone. You can remove the skins by blanching them in boiling water, but this isn’t essential.
Place fruit in a flat layer in a shallow oven dish and sprinkle with the sugar, vanilla and marsala. Nestle dobs of butter around the Peaches, Apricots and Nectarines.
Bake at 180 degrees Celsius for 30-45 minutes. The fruit should be juicy and tender, but definitely not mushy!
Enjoy with freshly whipped mascarpone cream flavoured with vanilla.
Too much Rhubarb in the garden? Add that to the roasting dish too!
If you have Amaretti Biscuits in the cupboard, you can crush them and sprinkle them over your delicious roasted fruit!