Roasted Harvest Fruits with Limoncello Mascarpone


8 serves
25 minutes


Limoncello Mascarpone makes for a cheeky contrast to any colourful seasonal fruit of your liking.

*Note: for a child friendly version, replace Limoncello with lemon juice.




3 packham pears, cored
3 golden delicious apples, cored
3 plums, stones removed
1 tsp fennel seeds
2 cinnamon sticks
1 1/2 tbsp brown sugar
2 tbsp Grappa
1 punnet blackberries (use frozen if fresh unavailable)
Limoncello Mascarpone
250g Mascarpone
2 tbsp icing sugar
2 tbsp Limoncello
1/2 tsp lemon zest


1 Preheat the oven to 180°C. Remove core or stones from fruit, cut into large slices and place in a bowl with fennel seeds, cinnamon sticks, brown sugar and Grappa. Mix well and pour onto a baking paper lined oven tray. Top with the blackberries and roast for 20 minutes.
2 While the fruit is roasting, place Mascarpone in a mixing bowl and fold in icing sugar. Next, add in Limoncello. Be careful not to add too much or Mascarpone will split. Fold in lemon zest. Stir until combined and put in the fridge until the fruit is ready.
3 To serve, scoop a mix of the hot roasted fruit into each dessert bowl and top with a dollop of Limoncello Mascarpone.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!