Stone Fruit Shortcakes with Mascarpone Cream

Ingredients:

• 1 tsp vanilla extract
• 1 cup of sugar
• 0.5 cup freshly squeezed orange juice
• 3 peaches, halved and cut into 8 wedges or 12 oz (350 g) frozen peaches, thawed
• 3 plums or apricots, halved and cut into 8 wedges
• 1/4 cup heavy cream
• 3 tablespoons powdered sugar
• 1 cup mascarpone cheese (220 g) at room temperature
• 6 homemade or store-bought shortcakes or biscuits, cut in half horizontally

Preparation:

1. Combine vanilla extract, sugar, 1 cup water, and orange juice in a medium saucepan. Stir over medium heat until the sugar dissolves. Add the peaches and plums and bring to a boil. Reduce heat and simmer until the fruit is soft and the syrup has reduced slightly, about 15 minutes. Let cool for 15 minutes.
2. In a medium bowl, beat the cream with a mixer until thick. Add the powdered sugar and vanilla extract and continue beating until soft peaks form. Add the mascarpone cheese and beat until thick and smooth.
3. Place the shortcakes on serving plates. Spoon some fruit onto the bottom half of each layer and top with a dollop of frosting. Top with the tops of the shortcakes and drizzle with fruit syrup.