Grilled Fruit With Almond Mascarpone Dip

• 8 ounces, weight Mascarpone Cheese Softened
• 1/2 teaspoons Almond Extract
• 3 Tablespoons Honey, Divided
• 1/4 cups Sliced Almonds
• 1 Tablespoon Granulated Sugar
• Assorted Stone Fruit, Such As Peaches, Plums, Apricots, Pluots

1. In a small bowl, stir together the mascarpone, almond extract and 2 tablespoons of the honey. Scoop into a serving bowl.
2. 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.
3. 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.
4. 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.

almond extract, honey, ubc, sugar, stone fruit

Taken from tastykitchen.com/recipes/desserts/grilled-fruit-with-almond-mascarpone-dip/ (may not work)