Baked stone fruit is one of my favourite summer treats. They can be baked simply with a sprinkle of sugar until tender and served with vanilla ice cream or as I’ve served them here with a dollop of mascarpone. Plums, peaches and nectarines all work well using this method.
- Preheat oven to 180˚C/ 350˚F/ Gas Mark 4.
- In a small bowl combine 2 tablespoons of honey, caster sugar, the mascarpone cheese and the orange blossom water.
- Place the plums in a large ovenproof dish skin side down. Put 1 tsp of the mascarpone mix into the centre of each half (you should be left with a little extra for serving) and drizzle with the remaining honey. Cook for 40-45 minutes until softened.
- Divide the plums between serving bowls, top with a dollop of the remaining whipped mascarpone, flaked almonds and some of the sauce.