Honey-roasted fruits with marsala and marscapone

For the perfect winter dessert, try Mike Robinson's grilled spiced fruit, topped with marsala-flavoured mascarpone cream
By Mike Robinson
Honey-roasted fruits with marsala and marscapone
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 2 pears, peeled and cut into eighths
  • 2 peaches, skinned and quartered
  • 2 plums, quartered
  • 1 mango, cut into chunks
  • 2 tbsp honey
  • 40 ml marsala
  • 100 g mascarpone
  • 100 g crème fraîche
  • 2 tbsp ground almonds, plus extra for garnishing
  • 1 pinches freshly grated nutmeg
  • 1 tsp ground cinnamon


1. Place the pieces of pear, peach, plum and mango in a mixing bowl. Add the honey and a drop of the marsala and mix well to evenly coat the fruit with honey. 2. Preheat a grill. Spread the fruits out on to a baking sheet and grill for 10 minutes, until the fruits caramelise and darken. 3. Meanwhile, mix together the mascarpone and crème fraiche. Mix in the almonds, a grating of nutmeg and a few drops of the marsala. 4. Transfer the grilled fruits to a bowl and add the remaining marsala and cinnamon and mix well. 5. Spoon the fruit mixture into 8 champagne glasses and spoon some mascarpone over each. Finish with a little nutmeg and a few crushed almonds. Serve straightaway while the fruits are still warm.

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