Recipe

Tinks - Cherries Poached In Red Wine With Mascarpone Cream Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 1 year, 3 months ago Thick mascarpone cheese mixed with honey makes a luscious topping for poached cherries. You can serve the dessert either warm or cold. I love it both ways.So dig in and enjoy.......... Prep:10m Cook:5m Servings:4	Minitindel
	cherries poached in red wine with mascarpone cream

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Ingredients

2- 1/4 cups red wine

1 - cup sugar

1 - 1-by-3-inch strip orange zest

2 - pounds sweet cherries, halved and pitted

1 - cup mascarpone cheese

2 -1/2 -tablespoons honey

Directions

In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. .............

Bring to a simmer over moderately high heat...............

Add the cherries and bring back to a simmer. .............

Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. ...............

Pour into a glass or stainless-steel bowl so the cherries don"t overcook........................

In a small bowl, combine the mascarpone with the honey. ...........

Remove the strip of orange zest from the cherries...................

Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream...................

Variations................................

The warm cherries and poaching liquid are great alone--without the mascarpone cream--or with whipped cream............

Serve the mascarpone cream with cut up fresh fruit or mixed berries instead of with the poached cherries...............enjoy its delish...........

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Comments

elgab89 1 year, 3 months ago said:
Oh, how decadent! Looks so beautiful, too!

lanceoferin 1 year, 3 months ago said:
What a delicious recipe. I am saving it for a cold winters night. Maybe share with a lady friend. I know it will impress. Thank you.

markeverett 1 year, 3 months ago said:
Sounds so good! A very impressive and easy dessert! Thanks!

turtle66 1 year, 3 months ago said:
Very nice

22566 1 year, 3 months ago said:
A very good sounding recipe. Thank-you

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