A sweet and simple dessert with caramelized fruit, spiced mascarpone cheese and crunchy toasted almonds.
1/3 cup (75 mL) sliced almonds
2 apricots, pitted and quartered
2 plums, pitted and quartered
2 peaches or nectarines, pitted and quartered
1/3 cup (75 mL) packed brown sugar
3 tbsp (45 mL) brandy or apple juice
2 tbsp (25 mL) butter, melted
1 cup (250 mL) mascarpone cheese
1/2 tsp (2 mL) vanilla
1/2 tsp (2 mL) ground ginger
1 pinch cardamom, (optional)
1/2 cup (125 mL) whipping cream
In dry skillet, toast almonds over medium heat, shaking pan often, until light golden, about 5 minutes. Transfer to plate and let cool.
In small roasting pan or large ovenproof skillet, toss together apricots, plums, peaches, half of the sugar, the brandy and butter. Roast in 400ºF (200ºC) oven, stirring occasionally, until fork-tender, 15 to 20 minutes.
Meanwhile, in bowl, beat together mascarpone, remaining sugar, vanilla, ginger, and cardamom (if using) until smooth. In separate bowl, whip cream; fold half into mascarpone mixture. Fold in remaining cream and half of the almonds. (Make-ahead: Cover and refrigerate fruit and cream separately for up to 4 hours.)
Mound mascarpone mixture in bowls or dessert dishes. Spoon fruit and pan juices over top. Sprinkle with remaining almonds.