Macerated Sour Cherries And Mascarpone Cream

Name: Macerated Sour Cherries And Mascarpone Cream
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/4 pounds fresh sour cherries, pitted (1 pound quick-frozen sour cherries may be substituted); 1/2 cup firmly packed lemon verbena leaves; 4 tablespoons sugar; 1/4 teaspoon ground mace; 1/4 cup not-too-sweet riesling; 8 ounces mascarpone cheese; 1/2 cup heavy cream; 1 tablespoon sugar; 4 pinches mace

By Karen Baar

Total Time: 20 minutes
Rating: 4(14)
Comments: Read comments

Featured in: Macerating Fruit for Cool Desserts

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Ingredients

Yield:4 servings

1¼pounds fresh sour cherries, pitted (1 pound quick-frozen sour cherries may be substituted)
½cup firmly packed lemon verbena leaves
4tablespoons sugar
¼teaspoon ground mace
¼cup not-too-sweet riesling
8ounces mascarpone cheese
½cup heavy cream
1tablespoon sugar
4pinches mace

Ingredient Substitution Guide

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Preparation

Step 1
In a large nonreactive bowl, mix cherries, lemon verbena, sugar, mace and wine. Cover tightly, and macerate at least 24 hours.
Step 2
Strain and set aside cherries, reserving juice. Remove lemon verbena leaves from strainer, and add to juice.
Step 3
Put juice in blender, and blend it fine. Strain through medium strainer, pressing to extract all liquid. Pour juice over cherries, reserving ¼ cup.
Step 4
In small bowl, soften cheese with spatula; slowly stir in reserved juice until mixture is smooth.
Step 5
Combine cream and sugar in another bowl, and beat until soft peaks form. Fold cream into mascarpone.
Step 6
To serve, divide mascarpone into 4 bowls. Pour cherries and juice over cheese. Top each serving with pinch of mace.