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.