I like to eat this when the plums are warm, and I sometimes have it with a slice of pandoro or panettone. If the season is right, you can use peaches or nectarines instead of the plums. Save any leftover amaretti crumbs to sprinkle over ice cream.
Spoon a heap of amaretti crumbs over the plums, so they settle into the cavities and over the tops (keep any leftover). Dot a little butter over each plum top and scatter with sugar. Scatter the rest of the sugar and butter around the plums with the vin santo.
To make the mascarpone cream, whip the cream, mascarpone, sugar and vanilla together until smooth and beautifully thick. Serve a plum half with a good spoonful of mascarpone cream and any pan juices dribbled over the top.
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