- 500 g mascarpone
- 2 free-range egg yolks
- 65 g icing sugar
- 1 vanilla pod, seeded
- 200 g sugar
- 5 ripe apricots
- 5 ripe plums
- 5 ripe nectarines
- 5 ripe peaches
- fresh mint, to garnish
Gently beat the mascarpone until smooth.
In a separate bowl, whisk the egg yolks, then add the icing sugar and vanilla seeds and mix to incorporate.
Add the mascarpone, a little at a time, and beat until smooth. Chill until ready to use.
Place the sugar and fruit in a saucepan and cover with water, then poach over a medium heat, in batches if necessary, for 5 to 10 minutes until the fruit is tender and the skins begin to loosen.
Remove the fruit from the syrup using a slotted spoon and set aside to cool, reserving the poaching syrup.
When the fruit is cool, carefully peel away the skins.
Serve the peeled fruit drizzled with the reserved syrup and topped with the chilled vanilla mascarpone and garnished with fresh mint.