- 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.
- In a medium bowl, beat the cheese and maple syrup until smooth and well blended. Refrigerate.
- 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.
- 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.