Recipes Dried Cherry Compote with Shortbread and Mascarpone 5.0 (546) Add your rating & review Sugary desserts often overwhelm dry reds like Bordeaux, but this dish is so subtly sweet it almost doubles as a cheese course. The mascarpone's creaminess smooths out the wine's tannins; the compote and shortbread echo its hints of cherry and anise. By Marcia Kiesel Updated on June 3, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients Shortbread 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 Compote 3/4 cup dry red wine 1/3 cup sugar 3/4 cup dried sour cherries (3 ounces) 1/3 cup mascarpone Directions 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. Rate it Print