Prep: 10 minutes; Cook: 23 minutes; other: 1 hour
Oxmoor House JUNE 2006
1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat slightly; simmer vigorously 20 minutes or until reduced to 1 1/4 cups. Pour cherry mixture into a bowl; cover and refrigerate 1 hour or until chilled.
2. Combine yogurt, mascarpone cheese, and honey in a small bowl; stir with a whisk until smooth. Cover and chill until ready to serve.
3. Divide cherry mixture evenly among 5 small dessert bowls; top each serving with mascarpone cream. Garnish with mint leaves, if desired.
Mascarpone: If you've ever tasted mascarpone, you've probably fallen in love with its soft, velvety texture and buttery-rich flavor. Mascarpone is produced when a culture is added to the heavy cream that's skimmed off cow's milk. Originating in the Lombardy region of southern Italy, mascarpone may have gotten its name from the local word for ricotta, mascherpa, since the two are similar in texture. Mascarpone is used primarily in desserts, but it also adds richness to pasta and savory dishes.
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