Cherries Poached in Red Wine with Mascarpone Cream
- SERVINGS: 4
Thick mascarpone cheese mixed with honey makes a luscious topping for poached cherries. You can serve the dessert either warm or cold. We love it both ways.
- 2 1/4 cups red wine
- 1 cup sugar
- 1 1-by-3-inch strip orange zest
- 2 pounds sweet cherries, halved and pitted
- 1 cup mascarpone cheese
- 2 1/2 tablespoons honey
- In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don't overcook.
- In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.
The warm cherries and poaching liquid are great alonewithout the mascarpone creamor with whipped cream.
Serve the mascarpone cream with cut up fresh fruit or mixed berries instead of with the poached cherries.
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