roast stone fruit with whipped mascarpone
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ingredients
Stone fruit
3 nectarines
3 peaches
3 plums
1 cup raspberries
3 tbsp brown sugar
1 tsp vanilla extract or paste
Finely grated zest of 1 lemon
Juice of ½ lemon
Pinch of sea salt
Salted macadamia crumble
1 cup roughly chopped macadamias
¾ cup plain flour
½ cup brown sugar
125 g cold butter, cubed
½ tsp fine sea salt
Whipped mascarpone
115 g mascarpone
½ cup cold thickened cream
1 tbsp honey
½ tsp vanilla
Pinch of sea salt
method
Heat the oven to 200°C (180°C fan). Line two baking trays with baking paper.
Cut the nectarines, peaches and plums in half and remove the stones.
Place the fruit in a large bowl and add the brown sugar, vanilla, lemon zest, lemon juice and a pinch of salt. Toss gently so everything is lightly coated.
Arrange the fruit cut-side up on one of the trays and roast for 15 minutes.
While the fruit is roasting, make the crumble. In a bowl combine the macadamias, flour, brown sugar and salt. Add the cold butter and rub it in with your fingertips until the mixture forms rough, clumpy crumbs.
Spread the crumble over the second tray and place it in the oven for 12–15 minutes, until golden and crisp. Once ready, allow the crumble to cool completely, then break it into loose clusters.
After the fruit has roasted for 15 minutes, scatter the raspberries over the tray and return it to the oven for a further 5–10 minutes, until the fruit is very tender and the juices are glossy and syrupy. Let the fruit sit for a few minutes to cool slightly before serving so the juices thicken.
To make the whipped mascarpone, place the mascarpone, cream, honey, vanilla and salt in a bowl and whip until soft, airy peaks form. Stop as soon as it holds its shape. You want it light and fluffy, not stiff. (If you accidentally over whip, add a tiny bit more cream to resurrect the whip).
To serve, spoon the warm roasted fruit and its syrup into a serving dish or into bowls. Scatter generously with the macadamia crumble and finish with a big spoonful of whipped mascarpone.
Serves 6
This recipe was created in partnership with Dairy Australia. I recommend making it with 2025 Australian Grand Dairy Award-winning product: Fresco Cheese Co Mascarpone. It’s made from Aussie milk (and produced just around the corner from where we live!).
