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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.
- 2 1/4 cups red wine
- 1 cup sugar
- 1 1-by-3-inch strip orange zest
- 2 pounds sweet cherries, halved and pitted
- 1 cup mascarpone cheese
- 2 1/2 tablespoons honey
In a medium stainless steel saucepan, combine the wine, sugar and orange zest. Bring to a simmer over medium high heat. Add the cherries and return to a simmer. Reduce heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Transfer to a bowl so the cherries don't overcook.
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. Top 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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
619 calories; 15g total fat; 36mg cholesterol; 24mg sodium; 102g carbohydrates; 5g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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