Cherries Poached in Red Wine with Mascarpone Cream
© Ben Dearnley

Cherries Poached in Red Wine with Mascarpone Cream


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.


  1. 2 1/4 cups red wine
  2. 1 cup sugar
  3. 1 1-by-3-inch strip orange zest
  4. 2 pounds sweet cherries, halved and pitted
  5. 1 cup mascarpone cheese
  6. 2 1/2 tablespoons honey
  1. 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.
  2. 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 alone—without the mascarpone cream—or with whipped cream.

• Serve the mascarpone cream with cut up fresh fruit or mixed berries instead of with the poached cherries.