Brown Sugar Glazed Stone Fruit with Mascarpone Cream
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Updated August 2024
Chef’s Tips:
- We love a mixture of summer stone fruit for this recipe, but if you only have peaches or nectarines, make it with those!
- Feel free to swap out Farm Boy™ Orange Juice for amaretto.
- The fruit makes a great topping for pancakes or waffles.
- A great substitute for the mascarpone cream is your favourite Farm Boy™ ice cream, or even some thick Greek yogurt.
- To make a lighter cream, substitute plain yogurt for the whipping cream.
Ingredients
- Mascarpone Cream
- 1 container Farm Boy™ Mascarpone Cheese (250 g)
- 3-4 Tbsp icing sugar or to taste
- 1 tsp vanilla extract
- 1/4 cup 35% whipping cream
- Fruit
- 3 Tbsp unsalted butter
- 5 cups stone fruit such as nectarines, peaches, apricots, or cherries
- 1/4 cup brown or demerara sugar
- 1/2 vanilla bean optional
- 4 Tbsp Farm Boy™ Orange Juice
Directions
- For the mascarpone cream: In a medium bowl, combine Farm Boy™ Mascarpone Cheese, icing sugar, and vanilla extract.
- Whisk briskly to combine.
- Add whipping cream and whisk until thick, about 3-4 minutes. Set aside.
- For the fruit: Cut nectarines, peaches, and/or apricots into 1/2" wedges. Pit and halve cherries.
- In a large skillet, melt butter over medium-high heat. Add fruit, brown sugar, and vanilla bean (if using) and cook, stirring often, until softened, about 5 minutes.
- Add Farm Boy™ Orange Juice (or amaretto, if using) and cook on medium-high heat for another 2-3 minutes, stirring once or twice, until syrupy and thick.
- Serve fruit warm or at room temperature, topped with the mascarpone cream.