Grilled fruit with mascarpone cream Recipe

Name: Grilled fruit with mascarpone cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 125 mL (1/2 cup) balsamic vinegar; 125 mL (1/2 cup) sugar; 2 white peaches, unpeeled, pitted, and cut in quarters; 2 red plums, unpeeled, pitted, and cut in quarters; 4 apricots, unpeeled, pitted, and cut in quarters; 2 egg whites; 100 g mascarpone cheese at room temperature; 5 mL (1 tsp.) pure vanilla extract; mint leaves

Ingredients

125 mL (1/2 cup) balsamic vinegar
125 mL (1/2 cup) sugar
2 white peaches, unpeeled, pitted, and cut in quarters
2 red plums, unpeeled, pitted, and cut in quarters
4 apricots, unpeeled, pitted, and cut in quarters
2 egg whites
100 g mascarpone cheese at room temperature
5 mL (1 tsp.) pure vanilla extract
mint leaves

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Combine vinegar and 60 mL (1/4 cup) sugar in a shallow dish.
Arrange peaches, plums and apricots in dish and macerate in fridge for about 2 hours.
Stir fruit several times while macerating.
With an electric beater, beat egg whites in a bowl until soft peaks form.
Gradually add remaining sugar and continue beating until stiff peaks form.
In another bowl, beat mascarpone cheese and vanilla extract with electric beater until smooth.
Using a spatula, fold egg whites into mascarpone mixture until light and smooth.
Refrigerate.
Preheat barbecue to medium-high heat.
Place a large, double thickness of oiled aluminum foil on the barbecue grill and set fruit on top.
Cook, uncovered, for about 5 minutes per side, or until fruit is lightly grilled and caramelized.
Remove from heat.
Divide fruit in 4 dessert bowls.
Top with mascarpone cream and garnish with mint leaves.