Baked Nectarines with Mascarpone Cream
Preheat the oven to 180°C (approximately 350°F) convection. For the nectarines, halve nectarine and remove the pits. Place the nectarines cut-side down on a small baking dish. Mix Marsala wine with the brown sugar and pour over the fruit. Bake in the hot oven for 25-30 minutes until the nectarines are soft and syrupy.
For the almond caramel, place the almonds and refined sugar in a pan and melt the sugar over medium heat. Reduce the heat and cook over low heat until dark brown, 5-6 minutes. Pour onto an oiled baking sheet and allow the caramel to solidify, then remove from sheet with a spatula. Chop the almond caramel. Serve Two nectarine halves on each plate and drizzle with the nectarine Marsala syrup. Add a dollop of mascarpone and serve sprinkled with almond caramel.