Baked stone fruit is one of my favourite summer treats. They can be baked simply with a sprinkle of sugar until tender and served with vanilla ice-cream, or as I’ve done here, with a dollop of mascarpone. Plums, peaches and nectarines all work well using this method. Preheat your oven to 180 degrees/gas 4.

In a small bowl combine two tablespoons of honey, the caster sugar, the mascarpone and orange blossom water.

Place the plums in a large ovenproof dish skin side down. Put one teaspoon of the mascarpone mix into the centre of each half (you should be left with a little extra for serving) and drizzle with the remaining honey. Cook for 40-45 minutes until softened. Divide the plums between serving bowls, top with a dollop of the remaining whipped mascarpone, flaked almonds and some of the sauce.