At once rustic and refined, this technique amplifies the inherent sweetness of the fruit. The mascarpone-mint leaf combo brings a rich yet uplifting twist. The more ripe your fruit, the better it will caramelize. Look for freestone peaches that will let you remove the pits easily. Mallmann says: “Let them burn a bit without touching them. Don’t flip and flop.”
Ingredients
- 3 ripe red plums (15 oz.)
- 3 ripe yellow peaches (15 oz.)
- 3 tbsp. sugar (1 oz.)
- 2 oz. Amaretto di Saronno (1/4 cup)
- 5 oz. mascarpone (about 1/2 cup)
- 1⁄2 cup fresh mint leaves, torn in pieces
- 2 tbsp. butter
- 1⁄3 cup toasted natural hazelnuts, chopped
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Instructions
Step 1
Preheat an oven to 400°F. Split the peaches and plums in half and remove their pits. Place the sugar in a small bowl and dip each of the halves, cut side down, into the sugar to coat.
Step 2
Melt the butter in a large cast iron skillet over high heat. When the butter begins the brown, add the peaches and plums, cut side down, without crowding. Allow the fruit to brown and begin to blacken before turning, about 6-8 minutes. When all the peaches and plums have been flipped, add the Amaretto to the skillet and immediately transfer to the 400° oven. Bake till softened, 5-8 minutes.
Step 3
Transfer the plums and peaches to a serving platter, and drizzle with all of the sticky pan juices. Garnish with generous scoops of mascarpone, fresh mint, and chopped toasted hazelnuts.
- Preheat an oven to 400°F. Split the peaches and plums in half and remove their pits. Place the sugar in a small bowl and dip each of the halves, cut side down, into the sugar to coat.
- Melt the butter in a large cast iron skillet over high heat. When the butter begins the brown, add the peaches and plums, cut side down, without crowding. Allow the fruit to brown and begin to blacken before turning, about 6-8 minutes. When all the peaches and plums have been flipped, add the Amaretto to the skillet and immediately transfer to the 400° oven. Bake till softened, 5-8 minutes.
- Transfer the plums and peaches to a serving platter, and drizzle with all of the sticky pan juices. Garnish with generous scoops of mascarpone, fresh mint, and chopped toasted hazelnuts.
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