Baked Stone Fruit

Summer may be over, but why not use whatever fruits you have left for a nice after-dinner treat?  I recently tried Baked Stone Fruit from a potluck and was inspired to try it out myself.  After researching multiple recipes, I came up with my own version of Baked Stone Fruit, with fruits provided by Milk and Eggs.

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Baked Stone Fruit

You will need:

Assorted stone fruit, such as peaches, plums, apricots, and nectarines
8 ounces mascarpone cheese, softened
½ teaspoon almond extract
4 tablespoons honey
¼ cup sliced almonds

Prep time: 25 minutes.  Serves: 4

 

1. Preheat oven to 350˚F.  In a small bowl, stir together the mascarpone cheese, almond extract and 2 tablespoons of the honey.

2. Slice the stone fruits in half and remove the pits.  Please the fruit skin side down in an oven-friendly baking dish and drizzle the top of the fruits with one tablespoon of honey.  Bake for 15 minutes.

3. Move the baked fruit onto a serving platter and let them cool.  Top the fruits with the mascarpone dip and garnish with honey and sliced almonds.