1

Preheat oven to 200°C.

2

Place nectarines on a baking tray, sprinkle with a tablespoon of sugar and roast for 15-20 minutes or until lightly golden.

3

Meanwhile, whisk castor sugar and yolks with an electric beater for 10 minutes, until they are pale and light. It is important to whisk the eggs for this long so they become light and creamy.

4

Add mascarpone and brandy and stir with a wooden spoon until combined. Refrigerate until ready to use. The mixture will be quite runny but will firm up once cold.

5

To serve: serve spooned over the roasted nectarines.