I love mascarpone on desserts, my mum makes an amazing carrot cake using mascarpone, so I reckon this would be really nice too!
25g butter, extra for greasing
4 large, ripe nectarines or peaches, halved and stoneless
1tbsp maple syrup
1 clementine, finely grated zest and juiced
1 tbsp demerara sugar
for the mascarpone cream;
100ml double cream
1 tbsp vanilla extract
1 tbsp maple syrup
preheat oven to 200/GM6
butter oven proof dish and arrange the fruit in it, cut side up
dot a little butter in the middle of each half
in a small bowl, mix the maple syrup, clementine juice and half the zest, then drizzle over the nectarines, sprinkle the demerara sugar and bake in the oven for 20-25 minutes or until softened slightly, but still holding their shape.
in a bowl mix all of the mascarpone cream ingredients and sprinkle with the remaining zest.
divide the nectarines and syrup between bowls and sprinkle with the almonds.
serve while warm, with the mascarpone vanilla cream.