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Red Fruits and Lucky Stars

August 15, 1996|BETTY ROSBOTTOM

This dessert is based on a spicy red wine syrup, red fruit and white mascarpone cheese. The combination is celestial.


Mascarpone is a rich, thick, Italian-style cream cheese sold in specialty food stores and in some supermarkets. If not available, you could substitute whipped cream.

2 cups water

1 cup dry red wine

1 cup sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

6 tablespoons mascarpone

2 tablespoons light sour cream

1 1/2 cups (about 6 ounces) raspberries, washed well and patted dry

1 1/2 cups (about 8 ounces) strawberries, washed well and dried, hulled and sliced

1 1/2 cups Bing cherries (8 to 10 ounces), washed well and dried, halved and pitted

4 sprigs mint for garnish

Cook water, wine, sugar, cinnamon and cloves in medium heavy saucepan over medium-high heat, stirring until sugar dissolves. Continue simmering until mixture becomes slightly syrupy and has reduced to 1 cup, about 15 minutes or longer.

Remove from heat if not using immediately. Sauce can be made 1 day ahead; cover and refrigerate and reheat when needed.

Whisk together mascarpone and sour cream in small bowl. If not using immediately, refrigerate up to 1 day and bring to room temperature before using.

When ready to serve, mix raspberries, strawberries and cherries in bowl. Divide fruit among 4 shallow bowls.

Pour 1/4 cup warm sauce over fruit in each bowl and garnish each with dollop of mascarpone mixture and sprig of mint.

Makes 4 servings.

Each serving contains about:

342 calories; 22 mg sodium; 8 mg cholesterol; 4 grams fat; 68 grams carbohydrates; 2 grams protein; 1.70 grams fiber.

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