Macerated Sour Cherries And Mascarpone Cream
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
451 calories; 31 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 31 grams sugars; 6 grams protein; 191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Anyone know where to get lemon verbena leaves?