Roasted Nectarines, Mascarpone, Roasted Almonds, and Carmel Glass w/ Sweet Balsamic Redux

COURSE #5 This was a break from the 'Latin American' theme I was going for. A nice summer dish that is not overly sweet, yet is everything you want from dessert (well, at least everything I want from a dessert). The tangy nectarines are poached in a sweet balsamic sauce. A scoop of frozen mascarpone cheese is placed on top w/ roasted almonds and a reduction of the poaching liquid. A piece of carmel glass extends above the dessert proclaiming victory over the meal. Not only does this look like a wonderful way to end the meal, the different flavor components and textural elements create a very delicious and satisfying dessert.

2 nectarines, cut into 2 pieces each and pit removed
1/2 cup sugar
1/2 cup water
1/3 cup balsamic vinegar
1/4 cup mascarpone cheese
10 or so almonds, roasted

carmel glass
1/4 cup water
1/3 cup sugar

1. Preheat oven to 375 degrees F.
2. In a saucepan, combine sugar water. Bring to a boil, stirring occasionally, until sugar dissolves. Simmer for 2 minutes, then set aside.
3. While sugar and water are heating, take 4 scoops of mascarpone cheese sized to fit in the center of a peach, and place on foil or parchment paper. Place in freezer.
4. Arrange peaches skin side down in a single layer in a 9-by-9-inch roasting pan. Pour balsamic syrup over peaches and roast, basting once or twice, for 8 minutes. Turn peaches over and roast for another 5 to 10 minutes, until they are soft and their skins look caramelized.
5. While peaches are in the oven heat 1/3 cup of sugar and 1/4 cup of water in a small saucepan. Allow sugar to disolve over medium-high heat.
   
6. Let sugar water solution boil, and watch for the bubbles getting larger. The solution will start to change color. Wait for the carmel to color some, but don't let it become brown, you still want it to be translucent when done.
7. Remove carmel from heat and place on parchment paper. Or you can use a plate. Spread the carmel out with the back of a spoon before it becomes hard.
   
8. If almonds are not roasted. Place almonds in a small pan, turn heat on stove to medium-high, and toast almonds, tossing them frequently, until golden and fragrant, about 3 to 5 minutes.
9. Remove peaches from oven and allow to cool for 5-10 minutes.
10. Place balsamic liquid in a saucepan over high heat, and reduce by half.
    
11. Place peaches on a small, add mascarpone from freezer, a piece of shattered carmel, sprinkle with toasted almonds, and drizzle balsamic reduction over the entire thing.
12. Enjoy!