Marsala nectarines with basil and vanilla mascarpone

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Deliciously fruity, sweet, sharpe and creamy. The perfect pudding for a summers night. I have noticed the recent nectarines and peaches we’ve been buying are not quite as soft as they used to be, it may be because we are heading for the end of summer and the season. However this recipe is the perfect way to use up the fruit that’s not quite soft enough to eat on it’s own and can also be made with perfectly ripe fruit. It’s so quick, easy and delicious..what’s not to like?

Serves 2
2 nectarines
6 tbsp Marsala
5tbsp water
2 tsp caster sugar
2 tsp icing sugar
125g Mascarpone
1/2 vanilla pod
2 basil leaves, to garnish.

Firstly cut the nectarines into wedges. Heat a non stick pan on a medium heat and dry fry the nectarines until slightly coloured. Meanwhile mix the mascarpone with the icing sugar and vanilla, set aside in the fridge.
Once the nectarines have coloured add the Marsala and let it bubble for a minute then add the water and caster sugar and let it thicken slightly to create the sauce.
Place the nectarines on plates and create a quenelle with the mascarpone using two spoons, garnish with basil leave and drizzle with more delicious sauce.

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