A deliciously simple dessert that takes minutes to prepare, and can make use of over-ripened fruit and stale bread.
4 stone fruits of your choosing (plum, nectarine, peach)
1 tablespoon Maccora Vinocotto
Icing sugar to taste
Combine 150 ml mascarpone with 1 tbsp vincotto and sweeten to taste with sifted icing sugar. Place halved, seeded stone fruit on slices of buttered sourdough. Sprinkle liberally with brown sugar and vinocotto. Roast until golden, then serve with vincotto cream and slivered almonds.