- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- Rounded 1/4 teaspoon anise seeds
- 1 stick chilled unsalted butter, diced
- 1 large egg yolk
- 3/4 cup dry red wine
- 1/3 cup sugar
- 3/4 cup dried sour cherries (3 ounces)
- 1/3 cup mascarpone
- Preheat the oven to 350°. In a medium bowl, whisk the flour with the sugar, salt and anise seeds. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal. Using a fork, blend in the egg yolk. Gather the dough together and transfer it to a baking sheet. Press it to form a 6-inch round that's 1 inch thick. Using the blunt edge of a knife, mark 8 wedges.
- Bake the shortbread for about 35 minutes, until the dough is pale brown around the edge. While the shortbread is still warm, using a serrated knife, cut it into 8 wedges. Let cool to room temperature.
- In a small saucepan, simmer the wine with the sugar until the sugar is dissolved. Add the dried sour cherries, cover and simmer until they're plump, about 4 minutes. Let cool.
- Dollop the mascarpone into bowls. Spoon the cherry compote on top and serve with the shortbread.