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warm-berries-nectarines-mascarpone recipe

Warm Berries and Nectarines with Mascarpone

by Dabney Gough
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

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.

Serves 3 to 4 Yields about 4 cups

Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients nectarines ground ginger raspberries more more
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 (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 7; Protein (g): 4; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 36; Polyunsaturated Fat (g): 0; Sodium (mg): 15; Cholesterol (mg): 35; Fiber (g): 6;
photo: Scott Phillips
From Fine Cooking 112 , pp. 70
July 7, 2011

user reviews

Rate this Recipe
Star Star Star Star Star by amalids, 8/28/2011Wow. 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.