Blackberries Brûlée with Mascarpone Cream

Blackberries Brûlée with Mascarpone Cream

3

5.6 ounce containers blackberries (about 2 cups)*

1

8 to 8 ½ ounce container mascarpone

2

tablespoons powdered sugar

1

large egg yolk
Seeds from 1 split vanilla bean**

Preheat oven to 450°F.

  • Spread all the blackberries in bottom of 11x7x2 inch glass baking dish .
  • Whisk mascarpone, powdered sugar, egg yolk and vanilla bean seeds.
  • Spoon the mascarpone mixture over berries; spread slightly to even the mixture.
  • Bake until mascarpone mixture is beginning to brown, about 10 minutes.
  • Serve warm.

*Substitute boysenberries or raspberries for the blackberries or use a mixture of all three.

**Skip the vanilla bean and add 1/4 teaspoon almond extract, then top with toasted almond slices.


Rainbow Fruit Salad

1/2 cup honey
1/3 cup orange juice
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
5 cups cubed cantaloupe
1 cup fresh blueberries
2 large firm bananas, sliced
2 medium nectarines, peeled and sliced
2 cups sliced fresh strawberries
2 cups halved seedless grapes

In a small bowl, combine first five ingredients; mix well.

In a large bowl, combine the fruit. Add dressing and toss to coat.

Serve immediately with a slotted spoon.

12 Servings