Ingredients
- 2 mangoes
- 2 yellow freestone nectarines
- 2 white freestone peaches
- 2 freestone plums
- 330 g (11 1/2 oz/1 1/2 cups, firmly packed) light brown sugar
- Mascarpone cheese or vanilla ice cream, to serve
Method
1. Cut the cheeks from the mangoes and spoon the flesh from the skin in one piece. (Reserve the remaining mango flesh for another use.) Cut the nectarines, peaches and plums in half and remove the stones.
2. Line a baking tray with non-stick baking paper. Have a wide spatula and tongs ready for cooking and a bowl of cold water nearby in case you burn yourself with the hot sugar.
3. Spread the sugar on a plate. Press the cut side of each piece of fruit into the sugar to cover generously.
4. Preheat a large non-stick frying pan over medium heat. Working quickly, place half the sugar-coated fruit in the frying pan, cut side down. Cook for 1 minute, lightly shaking the pan occasionally to ensure the sugar caramelises evenly. (The sugar gets very hot, so be careful.) Use the spatula and tongs to transfer the fruit to the lined tray. Slowly add a little water to the pan, it will spit slightly, but will cook off any burnt sugar immediately. Pour away the water and dry the pan with paper towels. Reheat the pan and repeat the process to cook the remaining fruit.
5. Serve warm or at room temperature with mascarpone or ice cream.
