Tested till perfect Roasted Summer Fruit With Spiced Mascarpone Cream
Roasted Summer Fruit With Spiced Mascarpone Cream
Photography by Yvonne Duivenvoorden

Roasted Summer Fruit With Spiced Mascarpone Cream

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Alison Kent and The Test Kitchen

Source: Canadian Living Magazine: June 2011

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 34 mins
  • Total time 15 - 20 mins
  • Portion size 4


  • 1/3 cup 1/3cupsliced almonds
  • 2 2apricotapricots, pitted and quartered
  • 2 2plumplums, pitted and quartered
  • 2 2peachpeaches or nectarines, pitted and quartered
  • 1/3 cup 1/3cuppacked brown sugar
  • 3 tbsp 3tbspbrandy or apple juice
  • 2 tbsp 2tbspbutter, melted
  • 1 cup 1cupmascarpone cheese
  • 1/2 tsp 1/2tspvanilla
  • 1/2 tsp 1/2tspground ginger
  • 1 pinch 1pinchcardamom, (optional)
  • 1/2 cup 1/2cupwhipping cream
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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 Information Per serving: about

cal 580 pro 6g total fat 47g sat. fat 27g
carb 34g fibre 3g chol 137mg sodium 76mg
potassium 378mg

% RDI:

calcium 10 iron 7 vit A 38 vit C 10
folate 3
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