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Roasted stone fruits, buckwheat mascarpone and toasted nuts

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  • Author: Alice Pagès
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: dessert, breakfast, snack


These roasted fruits with a thick and creamy buckwheat cashew mascarpone and crunchy  nuts are perfect for a healthy dessert or breakfast. They are vegan, gluten free and very low in sugar. 



Roasted stone fruits

  • 2 apricots
  • 3 plums
  • 1 pear
  • 1 peach
  • 1/2 cup of water
  • 2 tbsp coconut sugar or brown sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 sprig of fresh rosemary

Toasted nuts

  • 1/4 cup raw almonds
  • 2 tbsp pine nuts
  • 2 tbsp buckwheat groats

Buckwheat mascarpone

  • 1/3 cup of buckwheat groats, soaked for 8 hours
  • 1/2 cup of cashews, soaked for 8 hours
  • 1 tbsp almond milk
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp ground cardamome
  • a pinch of sea salt


Roasted stone fruits

  1. Preheat the oven to 400 degrees F.
  2. Wash, halve and stone all the fruits, and place them in a baking dish.
  3. Add the water, sugar, lemon juice, vanilla, cinnamon and the whole rosemary sprig to a sauce pan and heat over medium heat. Stir to dissolve and combine all the ingredients. Simmer for 5 minutes to infuse the rosemary. 
  4. Pour the syrup all over the fruits to cover them completely. Bake for 30 minutes until the fruits are soft and beautifully golden. If the fruits start to burn or to dry during the cook time, remove from the oven and baste with the syrup as many times as necessary. Remove from the oven and set aside.

Toasted nuts

  1. Reduce the oven to 340 degrees F and line a baking tray with parchment paper.
  2. Spread the whole almonds, pine nuts and buckwheat groats in an even layer and bake for 5 minutes. Then shake to ensure an even cooking and bake for an additional 5 minutes until toasted. Keep watching during the last minutes as the nuts can quickly burn. Remove from the oven and allow to completely cool down.

Buckwheat mascarpone

  1. Rinse and drain the soaked buckwheat and cashews.
  2. Place all the ingredients in a high speed blender and mix until perfectly smooth and creamy. Taste and adjust the seasoning and sweetness.
  3. Transfer to a glass jar and store in fridge. 
  4. Serve the roasted fruits with a spoonful of mascarpone and toasted nuts on top.


  1. You can use any fruits of your choice, depending on the season. Try with apple, berries, mango, pineapples, orange or figs. They make a perfect easy and healthy dessert.
  2. If you are short on time, you can soak the buckwheat and cashews in very hot water for 30 minutes to soften rather than 8 hours.