Roasted Summer Fruit With Spiced Mascarpone Cream
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Roasted Summer Fruit With Spiced Mascarpone Cream
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 580580 cal |
| pro | 6 g6g pro |
| total fat | 47 g47g total fat |
| sat. fat | 27 g27g sat. fat |
| carb | 34 g34g carb |
| fibre | 3 g3g fibre |
| chol | 137 mg137mg chol |
| sodium | 76 mg76mg sodium |
| potassium | 378 mg378mg potassium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 77 iron |
| vit A | 3838 vit A |
| vit C | 1010 vit C |
| folate | 33 folate |
- Preparation time: 34 mins
- Total time : 15 - 20 mins
Ingredients
- 1/3 cup sliced almonds 1/3 cup sliced almonds
- 2 apricots , pitted and quartered2 apricots, pitted and quartered
- 2 plums , pitted and quartered2 plums, pitted and quartered
- 2 peaches , pitted and quartered2 peaches or nectarines, pitted and quartered
- 1/3 cup packed brown sugar 1/3 cup packed brown sugar
- 3 tbsp brandy 3 tbsp brandy or apple juice
- 2 tbsp butter , melted2 tbsp butter, melted
- 1 cup mascarpone cheese 1 cup mascarpone cheese
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1/2 tsp ground ginger 1/2 tsp ground ginger
- 1 pinch cardamom , (optional)1 pinch cardamom, (optional)
- 1/2 cup whipping cream 1/2 cup whipping cream
Preparation
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.
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.
Source : Canadian Living Magazine: June 2011
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