Roast Greengages with Star Anise & Orange, Served with Vanilla Mascarpone & Pistachios
Hi, it’s Scott here with this week’s recipe. We’re heading into late summer now, and that means one thing – stone fruit season. This week I’m cooking up roast greengages with star anise and orange, served with a silky vanilla mascarpone and topped with crunchy pistachios.
If you’re not growing greengages or can’t find them in the shops, don’t worry – plums work just as well. You might just need to tweak the sugar depending on how sweet your fruit is.
Ingredients
For the roasted fruit:
- 650 g greengages (stones removed)
- 2 star anise
- 100 g caster sugar
- Juice of 2 oranges
For the vanilla mascarpone:
- 300 g mascarpone
- 100 ml softly whipped cream
- 1 tsp vanilla paste
- 50 g icing sugar
To serve:
- Chopped pistachio nuts for garnish
Method
- Preheat the oven to 160°C (fan).
- Place the greengages, star anise, caster sugar and orange juice in a roasting dish. Roast for 30 minutes, until the fruit is tender and the juices have thickened slightly.
- While the fruit is roasting, make the mascarpone topping. Mix the mascarpone, icing sugar and vanilla paste together, then gently fold in the softly whipped cream.
- Serve the warm roasted fruit with a generous spoonful of vanilla mascarpone and finish with a sprinkle of chopped pistachio nuts.
Serving Suggestions
This is a gorgeous dessert straight from the oven, but it’s also delicious cold the next day. Try it spooned over porridge or yoghurt for a very indulgent breakfast.