Stone-Fruit Shortcakes with Mascarpone Cream

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1 teaspoon pure vanilla extract

1 cup sugar

1/2 cup fresh orange juice

3 peaches, halved, pitted and cut into 8 slices or 12 ounces frozen peaches, thawed

3 plums or apricots, halved, pitted and cut into 8 slices

1/4 cup heavy cream

3 tablespoons confectioners' sugar

1 cup mascarpone cheese (8 ounces), at room temperature

6 homemade or store-bought shortcakes or biscuits, split