• firm and ripe seasonal fruit (plums and apples), halved
  • all-spice
  • cinnamon
  • brown sugar
  • vanilla pods
  • caster sugar
  • mascarpone cheese
  • double cream
  • butter


  • First make the vanilla sugar. For every vanilla pod use 250g caster sugar, depending on how much you want to make.
  • Blitz the vanilla pod in a blender and add the sugar. Blitz again. Place the mixture through a sieve and re-blitz the bits left behind. Add the sugar again and blitz for one last time.
  • Thin the mascarpone out a little with the cream and add some vanilla sugar to taste.
  • Cut the fruit attractively, making sure to remove core and pips.
  • Sprinkle a little of the spices and brown sugar over the fruit and dot with a little butter.
  • Place the fruit, cut-side up, in a really hot oven and roast for about 3-4 minutes.
  • Arrange the fruit around a dollop of mascarpone cream and serve.