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.
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Fruit
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| 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) |
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Limoncello Mascarpone
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| 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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