STONE FRUIT TRIFLE WITH LEMON BALM (OR VERBENA OR MINT) CREAM

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Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream image

Gives the term 'stone fruit' a whole new meaning. Use fruits that are available to you. Can sub herb with lemon zest and Amaretto may be subbed for the anise-flavored liqueur. By Lucy Waverman.

Provided by gailanng

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 peaches
3 apricots
2 black plums
1 tablespoon anisette (to taste) or 1 tablespoon Pernod (to taste)
1/4 cup sugar, divided
1 cup mascarpone
1/4 cup yogurt
2 tablespoons mint or 2 teaspoons grated lemon zest
1 sprig lemon verbena (to garnish) or 1 sprig mint (to garnish)

Steps:

  • Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
  • Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.

Nutrition Facts : Calories 129.4, Fat 1, SaturatedFat 0.4, Cholesterol 2, Sodium 7.4, Carbohydrate 30.6, Fiber 2.7, Sugar 28.3, Protein 2.1

*** Explore more Stone Fruit Trifle With Lemon Balm (Or Verbena Or Mint) Cream Recipes »

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