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HONEYED FRUIT WITH GINGERED WISCONSIN MASCARPONE

Makes 6 servings
As featured at the International Association of Culinary Professionals breakfast.

Ingredients

1 cup white grape juice
1/4 cup honey
1/4 cup orange liqueur or cream sherry
6 cups mixed seasonal fruits (any variety, except bananas)
3/4 cup (3 ounces) Wisconsin Mascarpone cheese
2 Tbsp. honey
1 Tbsp. orange liqueur or cream sherry
1 Tbsp. Crystallized ginger, finely chopped
Milk (optional)
 

Cooking Directions

In a small saucepan, combine grape juice and the 1/4 cup honey. Bring to boil; reduce heat and simmer, uncovered, for 5 minutes. Stir in the 1/4 cup orange liqueur or sherry.

Place fruit in a large bowl. Pour warm honey mixture over fruit. Cover and chill for at least 2 hours or up to 4 hours, stirring occasionally.

In a small bowl, combine Mascarpone cheese, the two tablespoons honey, the 1 tablespoon liqueur or sherry and crystallized ginger. Cover and chill until serving time

To serve, spoon fruit into dessert dishes. If necessary, stir a little milk into Mascarpone cheese mixture to make it smooth and spoonable. Spoon over fruit. Garnish with additional crystallized ginger, if desired.
 

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

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