1.Preheat oven to 180°C/350°F.
2.Using a vegetable peeler, peel rind from orange in one long strip, if possible. Squeeze juice from orange. Place juice, rind and wine in a large shallow baking dish.
3.Halve apples crossways; trim the bases slightly to give them a flat surface to sit on. Halve the pears lengthways; trim the rounded skin sides slightly, to give them a flat surface to sit on. Place apples and pears in baking dish, trimmed-side down.
4.Rub softened butter generously over apples and pears; drizzle with maple syrup. Cover dish with foil; bake 20 minutes. Add rhubarb; bake, covered, a further 10 minutes. Remove foil; bake a further 5 minutes or until all fruit is tender.
5.Combine mascarpone with 2 tablespoons of the cooking liquid from the baked fruit.
6.Serve baked fruit with mascarpone.
serving suggestion Serve with almond biscuit or shortbread.Note