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Baked Fruits with Mascarpone Cream.


6 apricots, washed, halved and stoned

3 peaches, washed, halved and stoned

3 nectarines, washed, halved and stoned

3 tbsp soft, light brown sugar

2 tbsp sweet wine, such as Sauternes

25g butter

50g pistachios, roughly chopped

250g mascarpone cream

2tbsp vanilla sugar


4-6 people


Heat the oven to 180C, 160C fan oven, mark 4. Place the fruits cut side down in a large oven proof dish. Sprinkle over the sugar and wine, dot with the butter and scatter over the pistachios. Bake in the oven for 20-25 minutes, basting the fruit after 10 minutes. Meanwhile, make the mascarpone cream by mixing the mascarpone and sugar together.

Serve the fruit hot with a little of the syrup produced during cooking spooned over the top and a spoonful of the mascarpone cream.

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