1. Mix together the vinegar and sugar in a shallow dish. Add the peach, plums, and apricots. Place in the refrigerator to steep for about 2 hours.
2. In a medium bowl, beat the cheese and maple syrup until smooth and well blended. Refrigerate.
3. Preheat the barbecue to medium-high. 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 lightly grilled and caramelized. Remove from the heat.
4. Equally divide the cereal and chocolate chips into four small glass jars. Next add the fruit and then top with the mascarpone mixture. Garnish with shaved chocolate.

Variation: To vary flavours and colours, replace the suggested fruit with different stone fruit such as Saturn peaches, nectarines, black plums, or even pluots.