Macerated Sour Cherries And Mascarpone Cream
Published August 5, 1997
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
1 ¼ pounds fresh sour cherries, pitted (1 pound quick-frozen sour cherries may be substituted)
½ cup firmly packed lemon verbena leaves
4 tablespoons sugar
¼ teaspoon ground mace
¼ cup not-too-sweet riesling
8 ounces mascarpone cheese
½ cup heavy cream
1 tablespoon sugar
4 pinches mace
Nutritional analysis per serving (4 servings)
40 grams carbs; 91 milligrams cholesterol; 451 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 18 grams saturated fat; 31 grams fat; 1 gram trans fat; 3 grams fiber; 191 milligrams sodium; 6 grams protein; 31 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonreactive bowl, mix cherries, lemon verbena, sugar, mace and wine. Cover tightly, and macerate at least 24 hours.
- Step 2
Strain and set aside cherries, reserving juice. Remove lemon verbena leaves from strainer, and add to juice.
- Step 3
Put juice in blender, and blend it fine. Strain through medium strainer, pressing to extract all liquid. Pour juice over cherries, reserving ¼ cup.
- Step 4
In small bowl, soften cheese with spatula; slowly stir in reserved juice until mixture is smooth.
- Step 5
Combine cream and sugar in another bowl, and beat until soft peaks form. Fold cream into mascarpone.
- Step 6
To serve, divide mascarpone into 4 bowls. Pour cherries and juice over cheese. Top each serving with pinch of mace.
Private Notes
Comments
Anyone know where to get lemon verbena leaves?