Best Macerated Sour Cherries And Mascarpone Cream Recipes

MACERATED SOUR CHERRIES AND MASCARPONE CREAM

Macerated Sour Cherries And Mascarpone Cream image

Provided by Karen Baar

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/4 pounds fresh sour cherries, pitted (1 pound quick-frozen sour cherries may be substituted)
1/2 cup firmly packed lemon verbena leaves
4 tablespoons sugar
1/4 teaspoon ground mace
1/4 cup not-too-sweet riesling
8 ounces mascarpone cheese
1/2 cup heavy cream
1 tablespoon sugar
4 pinches mace

Steps:

In a large nonreactive bowl, mix cherries, lemon verbena, sugar, mace and wine. Cover tightly, and macerate at least 24 hours.
Strain and set aside cherries, reserving juice. Remove lemon verbena leaves from strainer, and add to juice.
Put juice in blender, and blend it fine. Strain through medium strainer, pressing to extract all liquid. Pour juice over cherries, reserving 1/4 cup.
In small bowl, soften cheese with spatula; slowly stir in reserved juice until mixture is smooth.
Combine cream and sugar in another bowl, and beat until soft peaks form. Fold cream into mascarpone.
To serve, divide mascarpone into 4 bowls. Pour cherries and juice over cheese. Top each serving with pinch of mace.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 31 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 223 milligrams, Sugar 31 grams

DRUNKEN CHERRIES WITH MASCARPONE CREAM

Drunken Cherries with Mascarpone Cream image

Serve these delightfully boozy cherries with Lemon-Almond Biscotti and whipped mascarpone cream for a perfect dessert. Recipe adapted from Mindy Fox.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 15m

Number Of Ingredients 10

Ingredients

1/4 cup brandy or grappa
1/4 cup plus 2 teaspoons sugar
6 wide strips lemon zest, plus 1 tablespoon lemon juice
1/2 teaspoon fennel seeds, coarsely ground
1/8 teaspoon ground pepper
3/4 pound fresh cherries, pitted
4 ounces mascarpone cheese (1/2 cup)
1/2 cup cold heavy cream
1/8 teaspoon pure vanilla extract
Lemon-Almond Biscotti, for serving

Steps:

In a medium bowl, whisk together brandy and 1/4 cup sugar until sugar is mostly dissolved, about 2 minutes. Add lemon juice, fennel seeds, and pepper; whisk to combine. Add lemon zest and cherries and stir until combined. Refrigerate, covered, 24 hours (or up to 3 days), stirring occasionally.
In a small bowl, whisk mascarpone until loose and shiny, about 2 minutes. In a medium bowl, using an electric mixer, beat cream and 2 teaspoons sugar on high until soft peaks form, about 2 minutes. Whisk in vanilla. Fold mascarpone into whipped cream until well combined. Divide cherries and liquid among 4 plates. Serve with mascarpone cream and biscotti.

Nutrition Facts : Calories 322 g, Fat 25 g, Protein 3 g, SaturatedFat 14 g