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Carmelized Fruits with Mascarpone Cream

Carmelized Fruits with Mascarpone Cream

Chef Christopher Brooks

Blantyre, www.blantyre.com, Lenox, MA


  • 2 peaches
  • 2 nectarines
  • 2 plums
  • 4 oz. butter
  • 1 c. sugar
  • 8 oz. mascarpone cheese
  • 2 Tbsp. sugar


Whip mascarpone with 2 Tbsp. sugar until soft peaks form

Cut fruit into wedges (remove pits, but not skin).

Slowly melt butter with 1 c. sugar over very low hear for about 15 minutes until it becomes golden brown and carmelized. Caution: this mixture is dangerously hot!

Add fruit to carmel and cook 2-3 minutes. Place fruit on a plate, with cheese on top.

Serve warm, cold or hot.