Recipes

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

  1. Preheat the oven to 160°C (fan).
  2. 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.
  3. 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.
  4. 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.

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