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Peaches and Blueberries with Mascarpone
Category: Desserts, Fruit
Serves: 6
Rating:
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Ingredients:
3 fresh ripe peaches 1 pint blueberries 1-1/2 c. dry red wine 1/2 c. sugar 1-1/2 c. mascarpone 1/2 t. ground cinnamon
Directions:
Peel the peaches by plunging them into boiling water for 30 seconds, removing them and rinsing them in cold water. Cut the peaches in half and remove the pits. Put the blueberries, wine and sugar in a saucepan, bring to a simmer and cook a minute or two, just long enough for the blueberries to darken and soften but not split their skins. Remove the blueberries to a separate bowl with a slotted spoon. Slice the peaches and add them to the wine mixture. Bring to a simmer and cook about 15 minutes, until the peaches are tender. Remove from heat and transfer to a bowl with the blueberries. Refrigerate until cold. To serve, divide the fruit among 6 bowls or goblets. Top each serving with a large dollop of mascarpone and a dust of cinnamon.