Nothing says summer quite like the natural sweetness of grilled stone fruits. This simple yet elegant recipe brings out the caramelized richness of peaches, apricots, and plums, enhanced by the warmth of a nutmeg-spiced mascarpone. Whether served as a light dessert or a decadent brunch addition, these smoky, juicy fruits paired with creamy mascarpone create a perfect balance of flavors and textures. With just a few ingredients and minimal effort, you can enjoy a dish that feels both indulgent and effortlessly fresh.
- 4 firm peaches
- 4 firm apricots
- 4 firm plums
- 25g butter, melted
- 2 tbsp light brown soft sugar
- 4 tbsp brandy
- For the Nutmeg Mascarpone:
- 1 x 250g tub mascarpone
- ¼ nutmeg, freshly grated
- 40g icing sugar, sifted
Method
Step 1
Prepare the mascarpone a few hours before to let chill.
Step 2
First, make the nutmeg mascarpone. Put the mascarpone in a bowl with the grated nutmeg and icing sugar. Beat everything together until well combined, then set aside.
Step 3
Cut the fruit in half and remove the stones. Use a pastry brush to brush the cut sides with the melted butter. Cook on a medium-hot barbecue for 3-4 minutes until lightly charred.
Step 4
Transfer the cooked fruit, cut-side up, to a shallow serving dish, sprinkle over the sugar and pour over the brandy. Serve with spoonfuls of the nutmeg mascarpone.
