Mangoes and Raspberries in Prosecco Syrup

1. 1

   For the syrup: In a medium saucepan, bring the Prosecco, sugar, lemon juice, lemon zest, star anise, and cinnamon stick to a boil, stirring occasionally, over medium-high heat, until the sugar has dissolved.

2. 2

   Reduce the heat and simmer for 35 minutes until the mixture has reduced by half.

3. 3

   Add the mangoes and raspberries to the syrup and allow the mixture to cool for 1 1/2 hours.

4. 4

   Using a slotted spoon, remove the fruit and spoon into serving bowls.

5. 5

   Discard the cinnamon stick and star anise.

6. 6

   Pour the syrup into a pitcher.

7. 7

   Refrigerate the fruit and syrup until ready to serve.

8. 8

   For the cream: In a medium bowl, using an electric hand mixer, beat the cream at high speed until thick.

9. 9

   Add the sugar and continue to beat until the cream holds stiff peaks.

10. 10

    Add the lemon zest and mix until just combined.

11. 11

    To serve: Put a dollop of cream on top of the fruit and drizzle each dish with the Prosecco syrup.

* Per serving · 4 servings · Values may vary.

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