A Stone Fruit & Basil Compote with Mascarpone Cream

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Ingredients

MASCARPONE CREAM

  • 2 eggs separated
  • 3 tablespoons sugar
  • 8 ounces mascarpone cheese
  • 1 tablespoon freshly squeezed orange juice
  • Zest of 1 orange

COMPOTE

  • ½ cup sugar
  • 2 cups chopped apricots or peaches 4 to 6 medium peaches or apricots
  • 6 to 8 small basil leaves or large leaves halved with kitchen scissors

Instructions

  • To make the mascarpone cream, in a large bowl, whisk together the egg yolks and sugar until creamy and pale in color.
  • Add the mascarpone and whisk until just incorporated.
  • In a separate bowl, whisk the egg whites until stiff.
  • In other words, when you lift the whisk, the egg whites hold their shape.
  • Gently fold the egg whites into the egg yolk mixture along with the orange juice and zest.
  • Cover the bowl with plastic wrap and place in your refrigerator to firm for at least 30 minutes or up to I hour.
  • Meanwhile, to make the compote, in a small pot over medium-high heat, stir together the sugar and ¾ cup water.
  • Simmer, stirring frequently, until the sugar has dissolved, about 5 minutes.
  • Add the fruit, bring the mixture back to a simmer, then turn the heat to low and simmer until the fruit is completely soft, 8 to 10 minutes.
  • Remove the pot from the heat and stir in the basil to taste.
  • To serve, scoop the compote into bowls and add a dollop of mascarpone cream on top.
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Course Cheese / Fruit