Grilled Fruit with Almond Mascarpone Dip

In a small bowl, stir together the mascarpone, almond extract and 2 tablespoons of the honey. Scoop into a serving bowl.

In a small skillet, add the sliced almonds and granulated sugar. Cook over medium heat until the sugar caramelizes and the almonds clump together. Scrape the sticky mixture onto a non-stick sheet of parchment paper and let cool. Break into pieces when cool.

Meanwhile, slice the stone fruits in half, and preheat a grill or grill pan to high. Place the fruit cut-side down in a non-stick grill pan. If you’re using a regular grill, place a sheet of non-stick foil on the surface of the grates before grilling the fruit.

Grill on each side until nice grill marks appear, about 2-3 minutes per side. Move the fruit to a serving platter, place the dip on the plate, sprinkle with almonds and extra honey.