Stone Fruit and Lavender Mascarpone Cream with Granola Bars

Recipe Courtesy of Nikki Cascone

Directions:

To Make Granola Bars:

1 1/2 quarts rolled oats

1/2 cup honey

1/2 cup good maple syrup

1 cup almonds - whole chopped roughly

1/4 cup raisins 1/4 sunflower seeds - seeded

1/4 dried cranberries

For the dessert:

1/4 cup maple syrup

8 peaches or nectarines sprig of mint- chiffonade

1 pint mascarpone

1 cup plain yogurt

Directions:

To Make Granola Bars:

Preheat oven to 400 degrees. Spread out oats onto a sheet pan and toast until golden brown, approximately 10 minutes. In a large mixing bowl put all the dried ingredients (nuts and berries).  

Heat the honey and syrup in a small sauce pot and drizzle over the bowl mixture, mix well.  Spread onto a half sheet tray evenly and bake for another 5 minutes. Remove and cool and then cut into desired shape. Typically rectangles.

For the dessert:

Cut stone fruit into wedges and saute until softened in maple syrup.   
If the grill is on, you can grill the fruit wedges and drizzle a bit of syrup on them.  Reserve on the side in syrup that will be used later to garnish.

Whip the mascarpone with yogurt.

To assemble:

Place a piece of the granola on a plate. Top with a heavy dollop of the cream and then top with fruit wedges. Drizzle the reserved cooking liquid over top and fresh mint.

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