Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Gives the term 'stone fruit' a whole new meaning. Use fruits that are available to you. Can sub herb with lemon zest and Amaretto may be subbed for the anise-flavored liqueur. By Lucy Waverman. Ingredients:
3 peaches |
3 apricots |
2 black plums |
1 tablespoon anisette (to taste) or 1 tablespoon pernod (to taste) |
1/4 cup sugar, divided |
1 cup mascarpone |
1/4 cup yogurt |
2 tablespoons chopped lemon balm or 2 tablespoons lemon verbena or 2 tablespoons mint or 2 teaspoons grated lemon zest |
1 sprig lemon balm (to garnish) or 1 sprig lemon verbena (to garnish) or 1 sprig mint (to garnish) |
Directions:
1. Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
2. Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.
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