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FRUIT DESSERTS

Recipes

Figs with Chocolate and Almonds

Strawberries in White Wine

Mascarpone and Peaches

Figs with Chocolate and Almonds (makes 12 stuffed figs)

3/4 cup finely chopped, unpeeled almonds

1/2 cup finely chopped semisweet chocolate

1 TB. sugar

1-1/2 TB. dark rum

12 fresh figs

Place the almonds, chocolate, and sugar in a bowl.  Stir to combine.

Organic Fruit Collections

Add the rum and stir until the mixture holds together.

Add a few more drops of rum if needed to form a rough-textured paste.

Trim the stems off the figs.

Starting at the stem end, cut the figs 3/4 of the way down, making 2 cuts in the form of a cross.  Pinch the bottom of the fig to open it like a flower.

Gently stuff the almond mixture into the center of each fig.

Press the fig together to reshape it.

Arrange the figs on a platter and serve.

Strawberries in White Wine (serves 4)

1 cup dry white wine

2 TB. sugar

2 lemon zest strips

2 pints strawberries, hulled and cut in half

In a bowl, combine the wine, sugar, and lemon zest.

Stir to dissolve the sugar.

Add the berries and mix well.

Cover and refrigerate for 1 hour.

Serve in stemmed glasses.

Italian Ceramic Fruit Pitchers

Mascarpone and Peaches (serves 6)

4 large ripe peaches

1/3 cup amaretto or orange-flavored liqueur

1 TB. lemon juice

1/2 lb. mascarpone

1/4 cup sugar

1 cup heavy cream

1/2 cup crushed amaretti cookies  (about 8)

1 TB. sliced almonds, toasted

Bring a saucepan 3/4 full of water to a boil.

Using a slotted spoon, add one peach at a time into the water. Cook for 30 seconds.

Lift out and put into a bowl of cold water.

Using a knife, peel off the skins.

Halve, pit, and cut into thin wedges.

Place in a bowl, add the liqueur and lemon juice and toss to coat.

In a large bowl, whisk together the mascarpone cheese and sugar until well blended.

In a separate bowl, whip the cream until stiff peaks form.

Fold the cream into the mascarpone.

Vegetable and Fruit Garnish Set

Spoon half of the cream mixture into stemmed glasses, dividing evenly.

Top with the peaches and then the amaretti, again dividing evenly.

Spoon on the remaining cream mixture.

Cover and chill.

Sprinkle with the sliced almonds before serving.

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