Macerated Sour Cherries And Mascarpone Cream

1. 1

   In a large nonreactive bowl, mix cherries, lemon verbena, sugar, mace and wine.

2. 2

   Cover tightly, and macerate at least 24 hours.

3. 3

   Strain and set aside cherries, reserving juice.

4. 4

   Remove lemon verbena leaves from strainer, and add to juice.

5. 5

   Put juice in blender, and blend it fine.

6. 6

   Strain through medium strainer, pressing to extract all liquid.

7. 7

   Pour juice over cherries, reserving 1/4 cup.

8. 8

   In small bowl, soften cheese with spatula; slowly stir in reserved juice until mixture is smooth.

9. 9

   Combine cream and sugar in another bowl, and beat until soft peaks form.

10. 10

    Fold cream into mascarpone.

11. 11

    To serve, divide mascarpone into 4 bowls.

12. 12

    Pour cherries and juice over cheese.

13. 13

    Top each serving with pinch of mace.

* Per serving · 4 servings · Values may vary.

No additional tips available.