Bon Appetit/June 2005

Grilled Peaches and Apricots with Almond Crunch and Sweet Mascarpone
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
ALMOND CRUNCH: 1 tablespoon unsalted butter 1 cup sliced almonds 2 tablespoons sugar
pinch of salt FRUIT AND MASCARPONE: 1 very large lemon 1 vanilla bean, split lengthwise
4 cups water 1-1/2 cups sugar 1 1-inch-long piece fresh ginger, peeled, cut into thin rounds
1/4 teaspoon cardamon seeds (from about 10 green cardamon pods) 3 large peaches, peeled, quartered, pitted 6 apricots, halved, pitted
1 8 to 9-ounce container mascarpone cheese 2 tablespoons whipping cream nonstick vegetable oil spray



1 FOR ALMOND CRUNCH: Melt butter in large nonstick skillet over medium-low heat. Add almonds. Stir until nuts are golden, about 10 minutes. Sprinkle sugar and salt over. Stir until sugar melts and nuts glisten, about 3 minutes. Spread mixture out on piece of foil and cool completely.
2 FOR FRUIT AND MASCARPONE: Using vegetable peeler, cut peel from lemon in strips; place in large saucepan. Squeeze 1/4 cup lemon juice into saucepan. Scrape in seeds from vanilla bean; add bean. Add 4 cups water, sugar, ginger, and cardamom seeds. Bring to boil over high heat; stir until sugar dissolves. Reduce heat. Add peaches; poach 1 minute. Add apricots; poach 1 minute. Using strainer, transfer fruit to baking sheet; chill up to 6 hours. Boil syrup until reduced to 1 cup, about 15 minutes. Cool.
3 Blend mascarpone, cream, and 3 tablespoons reduced syrup in bowl. Cover and chill up to 4 hours.
4 Thread 2 peach quarters and 2 apricot halves onto each of 6 metal skewers. Arrange on platter.
5 Spray racks with nonstick spray; prepare barbecue (medium heat). Place pan with syrup on rack to rewarm. Grill fruit on skewers until slightly charred, basting with syrup, about 2 minutes per side. Transfer fruit to bowls. Sprinkle with almond crunch, drizzle with syrup, and spoon sweet mascarpone alongside.

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