My Recipe Box

Warm Berries and Nectarines with Mascarpone


Serves 3 to 4

Yields about 4 cups

  • by from Fine Cooking
    Issue 112

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)

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.

nutrition information (per serving):
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

Photo: Scott Phillips

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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