Baked Nectarines with Mascarpone Cream
Baked nectarines with mascarpone cream is a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 ripe nectarines
- 175 ml Marsala (or grape juice)
- 50 g Brown sugar
- 250 g mascarpone
- 50 g refined sugar
- 50 g white almond kernels
Instructions
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1.
Preheat the oven to 180°C fan. Wash the nectarines, halve them and remove the pits. Place the halves cut side down in a small baking dish. Mix Marsala with brown sugar and pour over the fruit. Bake at high heat for 25-30 minutes until the nectarines are soft and the juice is syrupy.
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2.
Place almonds and refined sugar in a pan and melt the sugar over medium heat. Reduce heat and simmer on low flame for 5-6 minutes until a dark brown almond caramel forms. Immediately spread onto an oiled baking sheet and let set, then lift with a spatula. Chop the almond caramel into small pieces. Arrange two nectarine halves on each plate, drizzle with the nectarine-Marsala syrup, add a dollop of mascarpone and sprinkle with almond caramel.
