Place the berries, apricots, and plums in a bowl and add the amaretto. Let the berries and fruit macerate for at least 30 minutes. In a bowl, mix flour, butter, and sugar to a crumbly mixture. Place berries, fruits, and the juice in ovenproof bowls and top with the sugar mix, crumbled marzipan, and a little fresh rosemary. Bake at 375°F for about 10 minutes, then turn on the broiler so that you toast the marzipan. Watch carefully to ensure that the marzipan gets toasted, but doesn’t burn. Serve as is or with some lightly sweetened whipped cream.