Broiled Stone Fruit With Rosemary Honey Mascarpone and Crushed Amaretti Recipe

A simple dessert recipe combining some of our favorite flavors of Northern Italy. Made with broiled fruit, rosemary-infused honey, whipped Mascarpone cheese, and crumbled amaretti cookies, this Broiled Stone Fruit With Rosemary Honey Mascarpone and Crushed Amaretti Recipe it's so easy to make but so flavorful!

5 from 2 votes

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Prep Time 20

Total Time 20

Course Dessert

Cuisine American, Italian

Diet Vegetarian

Servings servings

Calories 516 kcal

Equipment

Liquid Measuring Cups
Small Saucepan With Lid
Glass Bowls
Balloon Whisk
Silicone Spatula
8 inch Square Baking Dish

Ingredients

For The Rosemary Honey:

2/3 cup honey
4 sprigs fresh rosemary

For The Whipped Mascarpone:

8 ounces Mascarpone cheese
1 vanilla bean halved and seeds removed or 1 tablespoon pure vanilla extract
Large pinch Sea salt plus more for garnish
1 cup cold heavy cream

For The Stone Fruit:

8 to 12 cling-free ripe peaches nectarines, plums, pluots, apricots or other stone fruit
2 teaspoons extra-virgin olive oil
Juice of 1/2 navel orange
amaretti cookies for garnish

Instructions

Make The Rosemary Honey: Combine the 2/3 cup of the honey with 4 sprigs of fresh rosemary in a small saucepan over medium-low heat. Bring it to a simmer then set it aside to infuse the honey with the rosemary while you make the whipped mascarpone.
Make The Whipped Mascarpone: Place the 8 ounces of the Mascarpone cheese in a mixing bowl and whip with a balloon whisk (aka a whip) until it's evenly smooth and whipped. Add in the vanilla beans seeds (or vanilla bean paste or extract) as well as a pinch of the flaky sea salt, and 1/4 cup of the infused honey (it's great if some of the rosemary leaves get in there too). Whisk the mixture until all the ingredients are evenly incorporated.
Add the 1 cup of heavy cream and whisk until the mixture becomes light and airy and resembles whipped cream cheese frosting (it will not be as airy and light as cream that is whipped on its own FYI). Taste and add more salt or honey as desired.
Broil The Stone Fruit: Halve all the stone fruit and remove the pits. Toss the fruit in a bowl with the 2 teaspoons of olive oil, a pinch of the salt, and the juice of 1/2 orange (if using).
Turn the oven on to broil and arrange a rack in the upper third. Place the stone fruit cut side up in a pie plate or other heat proof baking dish then broil the fruit, keeping an eye on it so it doesn't burn, until it is soft, charred, and juicy, anywhere from 10 to 15 minutes total.
Serve The Broiled Fruit: Place a large spoonful of the whipped Mascarpone on a dessert plate then arrange 4 to 6 pieces of fruit on top, spoon over any juice in the baking dish then crumble one amaretti cookie on top and serve immediately.

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Nutrition

Serving: 1 servingCalories: 516kcalCarbohydrates: 53gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 83mgSodium: 59mgPotassium: 302mgFiber: 3gSugar: 49gVitamin A: 1766IUVitamin C: 9mgCalcium: 90mgIron: 1mg

Keyword easy fruit dessert