Roasting fruit in wine is a very elegant way to make dessert, not to mention to make it without breaking much of a sweat. I first learned the trick of roasting grapes in wine from a Lidia Bastianich cookbook—you know her, the grand dame of Italian cooking. I was stunned—not just by the simplicity, but also by the deliciousness of the fruit and accompanying syrup. Spooned over mascarpone lightened by whipped cream (with sugar and some liqueur to keep things interesting!), it is elegance and unfussiness at their finest. Save leftovers of fruit (if you have any) for morning oatmeal (because . . . why not?).
- Yield: 6 Servings
- 2 teaspoons grapeseed oil
- 2 cups halved red grapes
- 3 ripe pears, halved, cored, and chopped into ¾-inch pieces
- 2 plums, halved, pitted, and chopped into ¾-inch pieces
- ¼ cup sugar
- ¾ cup Vin Santo or white Moscato wine (see Box)
- ¾ cup heavy (whipping) cream
- 2 tablespoons Amaretto or Frangelico liqueur (optional)
- ½ cup confectioners’ sugar
- 1 cup mascarpone cheese
- Adjust an oven rack to the middle position and preheat the oven to 400°F. Lightly coat a rimmed sheet pan with the oil.
- Toss the grapes, pears, and plums with the sugar in a large bowl. Turn the fruit out onto the prepared pan in an even layer and roast until it just starts to get juicy, 10 to 15 minutes. Add the wine and continue to roast until the fruit softens and shrivels a bit, 10 to 15 minutes more. Transfer to a heatproof bowl.
- Place the heavy cream in a medium-size bowl and whisk until it forms soft peaks. Add the liqueur (if using) and confectioners’ sugar and continue to whisk until it holds stiff peaks. (Alternatively, beat it at medium-high speed with a handheld mixer or stand mixer.) Whisk in the mascarpone. (The mascarpone cream can be made up to 6 hours ahead of time; store it in an airtight container in the fridge.)
- Divide the mascarpone cream among 6 dessert bowls. Top each serving with the fruit and syrup and serve.