Poached Figs, Nectarines and Blueberries with Mascarpone

 

Serves 4

Prep Time:   10  mins 

Cook Time:  30  mins 

Total Time:  40  mins 

 

 

Ingredients

 

4  ripe peaches

150 ml  (¼pint) orange juice

100 ml  (3½fl oz) Muscat de Beaumes de Venise, optional

4  figs, trimmed

2 tablespoons  clear honey

150 g  (5oz) blueberries

 

To Serve:

 

One tub Mascarpone sweetened with  little icing sugar and flavoured with a tablespoon or two of brandy.

 

 

Method

 

1. Preheat oven to 200°C (180°C fan) mark 6.
    

2. Halve the peaches and remove and discard stones. Arrange cut-side up in a medium roasting tin or heatproof serving dish.
    

3. Pour over orange juice and Muscat, if using.
    

4. Roast for 15 minutes.
    

5. Meanwhile, put the figs on a board and cut each into quarters, leaving them attached at the base. Nestle in among the peach halves and drizzle over the honey.
    

6. Return to the oven for 10min or until all the fruit is tender.
    

7. Preheat grill to medium.
    

8. Scatter blueberries over the roasted fruit and grill for 1-2min until the berries have burst and released some of their juice.
    

9. Serve immediately with crème fraîche or vanilla ice cream.