In a skillet, toast almonds until golden, about 5 minutes. Transfer to a plate to cool.
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.
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.
Divide mascarpone mixture into dessert dishes forming a mound in each. Spoon fruit & pan juices over top. Sprinkle with remaining almonds.
Recipe Notes
You can prepare the fruit & cream ahead. Just keep them in separate dishes; cover & refrigerate for up to 4 hours.