- Combine vinegar and 60 mL (1/4 cup) sugar in a shallow dish. Arrange peaches, plums and apricots in dish and macerate in fridge for about 2 hours. Stir fruit several times while macerating.
- With an electric beater, beat egg whites in a bowl until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
- In another bowl, beat mascarpone cheese and vanilla extract with electric beater until smooth. Using a spatula, fold egg whites into mascarpone mixture until light and smooth. Refrigerate.
- Preheat barbecue to medium-high heat. Place a large, double thickness of oiled aluminum foil on the barbecue grill and set fruit on top. Cook, uncovered, for about 5 minutes per side, or until fruit is lightly grilled and caramelized. Remove from heat. Divide fruit in 4 dessert bowls. Top with mascarpone cream and garnish with mint leaves.
Variation: For a change of fl avours and colours, replace suggested fruit by other stone fruits such as Saturn peaches, mango nectarines, black or yellow plums, pluots, or cherries.
Serve this fruit salad in the Guzzini small bowls, by collecting IGA Stamps until August 20th, 2025. All the details on igapromotion.ca