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Fresh raspberries, blackberries, strawberries, blueberries, or possibly any kind of berry you like
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Place the water and sugar in a small saucepan and bring to a boil.
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Continue boiling gently till the mix turns a light caramel color.
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Be careful not to let it burn.
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I usually let it go to a medium caramel color.
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Then stir in the heavy cream all at once.
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The sugar will probably harden at this point; it is ok. Reduce the heat.
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Continue stirring till the sugar dissolves again and the mix turns caramel-colored.
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By this time you'll recognize it.
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You can cook it down as thin or possibly as thick as you want.
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I usually make it the consistency of maple syrup rather than honey.
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Remove from heat.
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(At this point you can chill the caramel, covered, till you need it.
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Of course it will thicken after having been in the refrigerator.)
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Place the mascarpone in a medium bowl.
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Whisk in a small amount of the caramel sauce (a few Tbsp.
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to 1/2 c depending on your taste) and blend.
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You do not want the mascarpone to be quite as caramelly as the caramel sauce itself.
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You also want to save most of the sauce for the presentation.
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To serve, place some of the berries on a puddle of caramel sauce and place a large dollop of the mascarpone alongside.
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Or possibly, put down the mascarpone first, top with berries and then the caramel!
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Or possibly, just stand in front of the refrigerator and sneak tastes of the sauce with your butt holding open the refrigerator door.
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:) See, I haven't changed which much.
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Anyway, this is a pretty versatile recipe as far as presentation goes.
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I'm sure you could use other fruits too.
