Grilled peaches, apricots and plums with nutmeg mascarpone
Serves: 8
Prep time: 10 minsTotal time: 
Recipe by Stevie Parle. / Recipe photograph by Martin Poole.
Grilled peaches, apricots and plums with nutmeg mascarpone
Serves: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
231Kcal
Fat
16gr
Saturates
10gr
Carbs
16gr
Sugars
16gr
Fibre
2gr
Protein
2gr
Salt
0gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 4 firm peaches
- 4 firm apricots
- 4 firm plums
- 25g butter, melted
- 2 tbsp light brown soft sugar
- 4 tbsp brandy
For the nutmeg mascarpone
- 1 x 250g tub mascarpone
- ¼ nutmeg, freshly grated
- 40g icing sugar, sifted
Step by step
Get ahead
Prepare the mascarpone up to a few hours ahead; chill
- First, make the nutmeg mascarpone. Put the mascarpone in a bowl with the grated nutmeg and icing sugar. Beat everything together until well combined, then set aside.
- Cut the fruit in half and remove the stones. Use a pastry brush to brush the cut sides with the melted butter. Cook on a medium-hot barbecue for 3-4 minutes until lightly charred.
- Transfer the cooked fruit, cut-side up, to a shallow serving dish, sprinkle over the sugar and pour over the brandy. Serve with spoonfuls of the nutmeg mascarpone.
