Balsamic Roasted Fruits with Olive Oil Crumble
Succulent, sun-kissed stone fruits are elevated to new heights with a rich, velvety balsamic reduction. Each bite is a harmonious blend of sweet, tangy, and nutty notes. The crisp, golden crumble adds a delightful textural contrast, while the smooth mascarpone cream provides a luscious, creamy finish.
A truly exquisite dessert that captures the essence of South African summer.

Chef Shaun
Recipe
INGREDIENTS
For the Roasted Stone Fruits:
- 4 large nectarines, halved and pitted (or a mix of seasonal stone fruits)
- 3 tbsp Willow Creek Red Fig & Vanilla Infused Balsamic Reduction
- 2 tbsp unsalted butter, cut into small nobs
For the Mascarpone Cream:
- 1/2 cup mascarpone cheese
- 1 tbsp Willow Creek Privé Extra Virgin Olive Oil (for infusion)
For the Olive Oil and Almond Crumble:
- 1/2 cup all-purpose flour
- 1/4 cup whole almonds
- 3 tbsp white sugar
- Pinch of sea salt
- 1/4 cup Willow Creek Privé Extra Virgin Olive Oil
To Finish:
- Extra Willow Creek Red Fig & Vanilla Infused Balsamic Reduction, for drizzling
INSTRUCTIONS
Prepare the Roasted Stone Fruits:
- Preheat your oven to 375°F (190°C).
- Arrange the nectarine halves in a single layer on a baking dish.
- Drizzle the Willow Creek Red Fig & Vanilla Infused Balsamic Reduction over the fruits, ensuring they are evenly coated.
Place the small knobs of butter around the fruit. - Roast in the preheated oven for 20–25 minutes, or until the fruits are tender and caramelized. Set aside to cool slightly.
Prepare the Mascarpone Cream:
- In a small bowl, mix the mascarpone cheese with Willow Creek Privé Extra Virgin Olive Oil until smooth and creamy.
Make the Olive Oil and Almond Crumble:
- In a food processor, combine the all-purpose flour, whole almonds, white sugar, and a pinch of salt.
- Pulse briefly until the mixture resembles a coarse crumb.
- Add the Willow Creek Privé Extra Virgin Olive Oil and pulse a few more times to combine.
- Spread the crumble mixture on a lined baking sheet and bake at 350°F (175°C) for 10–15 minutes, or until golden brown. Remove and let cool.
Assemble and Serve:
- Plate the roasted stone fruits and sprinkle generously with the olive oil and almond crumble.
- Add a dollop of mascarpone cream on top of each portion.
- Finish with an extra drizzle of Willow Creek Red Fig & Vanilla Infused Balsamic Reduction.

Willow Creek Olive Estate
Red Fig & Vanilla Infused Balsamic Reduction
R65.00
Our Red Fig & Vanilla Infused Balsamic Reduction is equal parts sweet, aromatic and fruity. The hints of vanilla throughout the reduction transports you to a warm kitchen with floury aprons, licking the wooden spoon and trays of cupcakes everywhere.
WILLOW CREEK OLIVE PRODUCTS
Product Range
Willow Creek Olive Products strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products is constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.