Serves 4
1/4 cup brown sugar
2 tbsp melted butter
1/4 tsp vanilla
4 plums, pitted and halved
2 peaches, pitted and quartered
2 nectarines, pitted and quartered
1 tbsp lemon juice
2 tbsp sliced almonds, toasted
Mascarpone Cream
1/2 cup Mascarpone cheese
2 tbsp maple syrup
2 tbsp plain yogurt
1/2 tsp grated lemon rind
Preheat oven to 425.
In a small bowl, combine sugar, butter and vanilla - set aside.
In large bowl, toss together plums, peaches, nectarines and lemon juice. Add sugar mixture, toss again. Place on a single layer on a baking tray and roast for 15 minutes - do not include extra juices but keep for basting so they don't dry out. Stir and roast for another 15 minutes, until lightly brown and tender.Â
For mascarpone cream - in a small bowl, combine mascarpone, maple syrup, yogurt and lemon rind. Mix well.
Serve fruit warm, top with cream and sprinkle with almonds.