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Warm Berries and Nectarines with Mascarpone

Scott Phillips

Yield: Yields about 4 cups

Servings: 3 to 4

Fresh summer berries become a warm dessert or breakfast treat after a quick cook in a hot skillet. Mascarpone, an Italian-style cream cheese available in most grocery stores, is a simple creamy topping for the fruit.


  • 2 Tbs. granulated sugar
  • 1 tsp. ground ginger
  • 4 cups ripe mixed berries (such as raspberries, blueberries, and blackberries)
  • 3 medium ripe nectarines, thinly sliced
  • 1/4 cup mascarpone (or Greek yogurt)

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 35
      Sodium (mg): 15
      Carbohydrates (g): 36
      Fiber (g): 6
      Protein (g): 4


  • In a large (12-inch) skillet, combine the sugar and ginger with 1/3 cup water and put the pan over medium-high heat. When the water comes to a boil, add the berries and nectarines and cook, stirring frequently, until the nectarines have just started to soften and the juice released from the berries has thickened slightly, 4 to 5 minutes. Let cool for a minute and then transfer to individual serving bowls and garnish with a dollop of mascarpone.


Rate or Review


  • amalids | 08/28/2011

    Wow. This was a little like having a delicious pie filling for breakfast. It was delicious with just the fruit but the mascarpone really put it over the top. I think it would make a great light dessert too.

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