Tower of nom with peach, nectarine and apricot

1. Preheat oven to 180°C (350°F). Butter a medium-sized baking dish or tray and place the fruit in it, cut sides up.

2. Put a few drops of lemon juice in the centre of each half.

3. Brush the fruit generously with honey, or drizzle it over. Dust lightly with cinnamon.

4. Sprinkle the flaked almonds over the top, and in the empty areas of the baking dish, to be used as garnish later.

5. Bake for approximately 15 minutes, or until almonds start to brown. Remove from oven and leave to cool.

6. While fruit is baking, gently whisk 2 parts mascarpone to one part cream together, until you get a thick, creamy mixture. Set aside. (You can whisk in a little whisky or dessert wine; or some vanilla sugar as well.)

7. Place the peach half onto a plate, cut side up. Spoon a generous amount of the the mascarpone/cream mixture into the centre. Then, place the nectarine half cut side up firmly into the centre of the peach half, so that the cream squeezes out the sides a little. Repeat with the apricot half, and top with the cream mixture. (You can also add half a strawberry if you're feeling extra Inception-y.)

8. Sprinkle the rest of the almonds over the top, add a drizzle of dessert wine if desired, and serve.