Recipe: Roasted Stone Fruit with Honey Mascarpone and Almond Crumb

This dessert feels a little bit special and is effortless to create. Elegant and full of flavour, it’s about using the best seasonal ingredients and treating them with care.

INGREDIENTS

For the roasted stone fruit

• 4 ripe stone fruits (peaches, nectarinesor plums), halved and pitted
• 2 tbsp brown sugar
• 1 tbsp unsalted butter, melted
• 1 tbsp lemon juice½ tsp ground cinnamon
• ½ vanilla bean (or ½ tsp vanilla extract)

For the honey mascarpone

• 250g mascarpone cheese
• 2 tbsp honey (plus extra for drizzling)
• ½ tsp lemon zest
• ½ tsp vanilla extract

For the almond crumb

• 75g (½ cup) almonds, roughly chopped
• 40g (¼ cup) plain flour
• 30g (2 tbsp) unsalted butter, melted
• 2 tbsp brown sugar
• Pinch of sea salt

METHOD

Roast the stone fruit

Preheat the oven to 180°C. In a small bowl, mix the brown sugar, melted butter, lemon juice, cinnamon, and vanilla.
Arrange the stone fruit halves cut side up in a baking dish. Brush with the sugar mixture.

Roast for 20-25 minutes, basting once or twice, until the fruit is caramelised and tender but still holds its shape.

Prepare the almond crumb

While the fruit is roasting, line a baking tray with parchment paper. In a bowl, mix the chopped almonds, flour, melted butter, brown sugar, and salt.

Spread evenly on the tray and bake for 10 minutes at 180°C, stirring once, untilgolden and fragrant. Let cool.

Make the honey mascarpone

In a bowl, whisk together mascarpone, honey, lemon zest, and vanilla until smooth and slightly airy.
Assemble and servePlace two roasted stone fruit halves on each plate. Spoon a generous dollop of honey mascarpone on the side. Sprinkle with the almond crumb for texture. Drizzle with extra honey and serve warm.

CHEF TIPS

• Choose ripe fruit (slightly firm peaches and nectarines work best as they softenwhile roasting).
• Add a twist by substituting almonds with macadamias or hazelnuts for a different crunch.
• Make the mascarpone and almond crumb ahead of time for easy assembly.

Find this recipe and more on page 37 of the latest edition of the Swan Valley Magazine.