Roast Autumn Fruit With Vanilla Mascarpone Cream

First make the vanilla sugar. For every vanilla pod use 250g caster sugar, depending on how much you want to make.

Blitz the vanilla pod in a blender and add the sugar. Blitz again. Place the mixture through a sieve and re-blitz the bits left behind. Add the sugar again and blitz for one last time.

Thin the mascarpone out a little with the cream and add some vanilla sugar to taste.

Cut the fruit attractively, making sure to remove core and pips.

Sprinkle a little of the spices and brown sugar over the fruit and dot with a little butter.

Place the fruit, cut-side up, in a really hot oven and roast for about 3-4 minutes.

Arrange the fruit around a dollop of mascarpone cream and serve