- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2011
Ingredients
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
- Folate 3.0
- Calcium 10.0
- Vitamin A 38.0
- Vitamin C 10.0
