Instructions: Place the berries and nectarines in a saucepan with the sugar and orange juice.

Heat slowly until the sugar dissolves then boil for 2 minutes.

Remove from heat.

Dissolve the cornflour into 1 1/2 tbsp cold water then add this to the fruit.

Stirring gently so the berries do not break return to the heat and cook for 3 munutes.

Pour into a round 20cm deep ovenproof dish.

Allow to cool.

Just before serving beat the mascarpone until soft and creamy.

Using two dessertspoons drop six spoonfuls over the fruit spacing evenly.

Resist the temptation to spread the six blobs together.

Sift the flour and baking powder into a bowl then stir in the sugar and orange zest.

Make a well in the centre and pour in the juice then the melted butter.

Combine gently but thoroughly.

Using the same action with two spoons drop six spoonfuls of scone mixture on the mascarpone blobs.

Do not panic if the scones do not cover it is about to slump anyway.

Place in a preheated oven (220C/425F/Gas Mark 7) for about 20 minutes until the fruit is bubbling and the mascarpone oozing out from the golden crusted topping.

Wait five minutes then serve.

Serves 6

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