Nothing says summer quite like the sweet, juicy flavors of stone fruits. Red wine and creamy mascarpone combine deliciously with summer fruits to create an amazing flavourful dessert.
Red wine reduction syrup adds flavor and richness to the dessert, but the alcohol will evaporate during cooking.The flavor of the red-wine reduction will be determined mostly by wine you use. I prefer good quality NZ Pinot Noir, but dessert wines such as Marsala, Lambrusco, Port wine and Madeira also will be great in this recipe.
Tip: Aromatic cinnamon and vanilla red wine reduction could turn any dessert into the culinary masterpiece. Drizzle the syrup over ice cream, cheesecake or breakfast pancakes. Delicious!
- 700g ripe but firm stone fruits (I use sweet cherries, Black Doris plums, and apricots)
- 300 ml Pinot Noir wine
- 3 tbsp coconut sugar (or Muscovado sugar)
- 2 anise stars
- 1 cinnamon stick
- 4 cardamom pods, crushed
- 1/2 vanilla pod
- chilled Mascarpone cheese (or whipped cream/vanilla ice cream/vegan coconut ice cream)
- sliced almond
- fresh mint
- Cut the plums and apricots into quarters and remove the stones. Remove stones from cherries using a cherry pitter. Or just cut cherries into halves and remove the stones.
- Combine all ingredients in a pan and mix so that the sugar is dissolving evenly. Halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the dish.
- Gently simmer the fruits for about 10 minutes. Remove the fruit from the poaching liquid and place in a shallow serving bowl. Remove vanilla pod and spices.
- Bring the poaching liquid back to a simmer and cook on low heat for 15-20 minutes or until it turns slightly thick and syrupy. Cool the syrup.
- Pour the reduced syrup over the fruits. Serve chilled with a dollop of mascarpone cheese, sliced almonds, and fresh mint.