Roasted Summer Fruit With Spiced Mascarpone Cream

Roasted Summer Fruit with Spiced Mascarpone Cream 150 Author: Canadian Living Credits: Roasted Summer Fruit with Spiced Mascarpone Cream 150

  • Portion size 4 servings

Ingredients

  • 1/3 cup sliced almonds
  • 2 apricot pitted and quartered
  • 2 plum pitted and quartered
  • 2 peach pitted and quartered
  • 2 nectarine pitted and quartered
  • 1/3 cup packed brown sugar
  • 3 tablespoons brandy
  • 3 tablespoons apple juice
  • 2 tablespoons butter melted
  • 1 cup mascarpone cheese
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1 pinch cardamom (optional)
  • 1/2 cup whipping cream

Method

In dry skillet, toast almonds over medium heat, shaking pan often, until light golden, about 5 minutes. Transfer to plate and let cool.

In small roasting pan or large ovenproof skillet, toss together apricots, plums, peaches, half of the sugar, the brandy and butter. Roast in 400ºF (200ºC) oven, stirring occasionally, until fork-tender, 15 to 20 minutes.

Meanwhile, in bowl, beat together mascarpone, remaining sugar, vanilla, ginger, and cardamom (if using) until smooth. In separate bowl, whip cream; fold half into mascarpone mixture. Fold in remaining cream and half of the almonds. (Make-ahead: Cover and refrigerate fruit and cream separately for up to 4 hours.)

Mound mascarpone mixture in bowls or dessert dishes. Spoon fruit and pan juices over top. Sprinkle with remaining almonds. Makes 4 servings.

Nutritional facts Per serving: about

  • Sodium 76 mg
  • Protein 6 g
  • Calories 580.0
  • Total fat 47 g
  • Potassium 378 mg
  • Cholesterol 137 mg
  • Saturated fat 27 g
  • Total carbohydrate 34 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Summer Fruit With Spiced Mascarpone Cream