Warm Berries and Nectarines with Mascarpone
by Dabney Gough
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
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
