2.Place apricots and nectarines cut-side up on a foil-lined Swiss roll pan or shallow ovenproof dish. Sprinkle fruit with sugar. Place fruit under hot grill until softened and browned.
3.Serve fruit drizzled with any pan juices, topped with mascarpone and sprinkled with amaretti.
For best results, the fruit should be ripe, but not soft. Replace the mascarpone with thick yogurt for a delicious summer brunch.Note