- Combine vinegar and 60 mL (1/4 cup) sugar in a shallow dish. Arrange peaches, plums and apricots in dish and macerate in fridge for about 2 hours. Stir fruit several times while macerating.
- With an electric beater, beat egg whites in a bowl until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
- In another bowl, beat mascarpone cheese and vanilla extract with electric beater until smooth. Using a spatula, fold egg whites into mascarpone mixture until light and smooth. Refrigerate.
- Preheat barbecue to medium-high heat. Place a large, double thickness of oiled aluminum foil on the barbecue grill and set fruit on top. Cook, uncovered, for about 5 minutes per side, or until fruit is lightly grilled and caramelized. Remove from heat. Divide fruit in 4 dessert bowls. Top with mascarpone cream and garnish with mint leaves.
Variation: For a change of fl avours and colours, replace suggested fruit by other stone fruits such as Saturn peaches, mango nectarines, black or yellow plums, pluots, or cherries.