Talk About Being a Bad Hostess...

Holy crap, I'm almost late for my own party. Well no.. it's not just my party, I have the incredibly talented and gorgeous Ivonne (who is also my sister from the north) co-hosting with me at our end of summer bash La Festa al Fresco! Oh I could give you the excuses.. threw my back out.. the Daring Bakers are just booming.. it's sooooooooooo fakkin' hot out.. yeah, they all work. But to be brutally honest - I have just been a weeeeeeee uninspired lately. I had just as much time, if not more, than everyone else to cook up something fantastic to share and I dropped the ball. I hope ya'll can forgive me? xoxo But.. the good news is.. I've recently been inspired! Why yes, ladies & gents, twas JUST LAST NIGHT that the man and I, with assorted furry kids laying on top of us, were checking out Food TV and Giada's boobs amazing talent in the kitchen. She was cookin' for herself and holy cow what a feast! Even I couldn't eat all that "food for one" she made.. but it all looked fabulous. Especially this super easy dessert she made that started that lil glimmer of inspiration.. Would you look at that?? Does it not look dreamy, creamy and deliciously divine? (even for a horribly lit photo) We were amazed after tasting this tonight and I knew.. THIS WAS IT! This was what I was bringing along to the party to share with all of my wonderful friends.. Giada made hers with pineapple and pinoli nuts. Well since pineapple isn't exactly "local" or "fresh" here in the Armpit of the Midwest, I decided this would be a lovely way to use up the rest of the super sweet prune-plums we bought at a local farmer's market this weekend - and they really worked nicely with the pineapple. I omitted the nuts as we didn't have any and I was going to throw in a few cinnamon glazed cashews I bought at the market as well, but I'm a dork, and forgot 'em. :P Yes, your eyes do not deceive you - I threw in one lonely, not very flavorful, peach into the mix. :D A lil butter.. a lil honey.. caramelization begins to happen and a nice thick syrup starts to form from the butter, honey and juices of the fruit. *swoon* As soon as it's all warmed through and very lightly browned, dish it up and then plop a dollop of mascarpone cheese on top. I sweetened mine with a little powdered sugar - but Giada used a tsp. of rum in hers.. which is the way I'd go if serving this to guests. Please avert your eyes from my unsightly washing machine in the background :P Super easy, super quick and seriously super delicious.. unarguably one of the best desserts I've ever had. Now is this going to be a rockin' Festa al Fresco, or what??!! :D xoxo