6 apricots, washed, halved and stoned
3 peaches, washed, halved and stoned
3 nectarines, washed, halved and stoned
3 tbsp soft, light brown sugar
2 tbsp sweet wine, such as Sauternes
50g pistachios, roughly chopped
250g mascarpone cream
2tbsp vanilla sugar
Heat the oven to 180C, 160C fan oven, mark 4. Place the fruits cut side down in a large oven proof dish. Sprinkle over the sugar and wine, dot with the butter and scatter over the pistachios. Bake in the oven for 20-25 minutes, basting the fruit after 10 minutes. Meanwhile, make the mascarpone cream by mixing the mascarpone and sugar together.
Serve the fruit hot with a little of the syrup produced during cooking spooned over the top and a spoonful of the mascarpone cream.