Burnt Peaches and Plums with Mascarpone and Hazelnuts

Peaches and Strawberries Mascarpone
Burnt Peaches and Plums with Mascarpone and HazelnutsMatt Taylor-Gross

At once rustic and refined, this technique amplifies the inherent sweetness of the fruit. The mascarpone-mint leaf combo brings a rich yet uplifting twist. The more ripe your fruit, the better it will caramelize. Look for freestone peaches that will let you remove the pits easily. Mallmann says: “Let them burn a bit without touching them. Don’t flip and flop.”