Ingredient: pinch of cardamom

You guessed it —- more roasted fruit! It seems to be my addiction this summer. This time its not that I had fruit on hand but instead some mascarpone cheese. Who would dream of letting that go to waste?? Sometimes called  Italian Cream Cheese, mascarpone is believed to have originated in the Lombardy region of Italy. Mascarpone is used in both sweet and savory dishes to enhance the flavor without overwhelming the original taste. Lombardy has a rich agricultural and dairy heritage. Farms that produce the cheese provide their cows with special grasses that include fresh herbs and flowers. This in turn gives a unique taste to the milk and a creamy texture to the cheese.

Some years ago, Brion and I visited the Lombardy region of Italy. We have great memories of the wonderful food but probably even more so the beauty of the architecture and history. We spent a bit of time in Milan. While there we visited the world renowned ‘La Scala’ opera house and museum as well as the glass roofed shopping arcade and giant cathedral, the ‘Gothic Duomo’. I’ve included some of our photos from Milan for you to enjoy.

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Roasted Summer Fruit with Spiced Mascarpone Cream

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Rating: 5
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Course

Brunch, dessert

Cuisine

American, European, Italian

Servings

MetricUS Imperial

Ingredients

• 1/3 cup almonds, sliced
• 2 apricots, pitted & quartered
• 2 plums, pitted & quartered
• 2 peaches, pitted & quartered
• 2 nectarines, pitted & quartered
• 1/3 cup brown sugar, packed
• 3 Tbsp brandy
• 3 Tbsp apple juice
• 2 Tbsp butter, melted
• 250 grams ( 1 cup) mascarpone cheese
• 1/2 tsp vanilla
• 1/2 tsp ground ginger
• pinch of cardamom
• 1/2 cup whipping cream,

Course Brunch, dessert Cuisine American, European, Italian Servings MetricUS Imperial Ingredients 1/3 cup almonds, sliced 2 apricots, pitted & quartered 2 plums, pitted & quartered 2 peaches, pitted & quartered 2 nectarines, pitted & quartered 1/3 cup brown sugar, packed 3 Tbsp brandy 3 Tbsp apple juice 2 Tbsp butter, melted 250 grams ( 1 cup) mascarpone cheese 1/2 tsp vanilla 1/2 tsp ground ginger pinch of cardamom 1/2 cup whipping cream,

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a skillet, toast almonds until golden, about 5 minutes. Transfer to a plate to cool.
2. Preheat oven to 400 F. In a small roasting pan, toss together all prepared fruit, half of the sugar, the brandy & butter. Roast, stirring occasionally, until for tender, about 15-20 minutes.
3. While fruit is roasting, beat together mascarpone, remaining sugar, vanilla, ginger & cardamom until smooth. In a separate bowl, whip cream; fold into mascarpone mixture along with half of the almonds.

   
4. Divide mascarpone mixture into dessert dishes forming a mound in each. Spoon fruit & pan juices over top. Sprinkle with remaining almonds.

   
5. 

Recipe Notes

• You can prepare the fruit & cream ahead. Just keep them in separate dishes; cover & refrigerate for up to 4 hours.