- Combine vinegar and 60 mL (1/4 cup) sugar in a shallow dish. Arrange peaches, plums and apricots in dish and macerate in the 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 at 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 among 4 pretty dessert bowls. Spoon on 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.