This soup tastes as wonderful as it sounds. The flavor of the fruit is enhanced with a quick roasting and the presentation is elevated with the toasted almonds and the beautiful contrast of the mascarpone. It makes a light, easy dessert on a summer night. The recipe comes from Rachel Vaughan, a friend and talented private chef, who made the soup one night using some leftover roasted cherries, and loved the results.
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Very YUMMY! Not too sweet and not too heavy. Put some of the almonds in the bottom of the dish before adding the soup then top with more almonds and the cream. EXCELLENT!!
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