Blueberry, Blackberry and Mango
Dessert with Mascarpone Cream
Alpine Fresh
2 cups Alpine Fresh*
blueberries
2 cups Alpine Fresh*
blackberries
1 pound Alpine Fresh*
fresh-cut mango,
cut into small cubes
(or about 4 Alpine
Fresh* mangoes, peeled
and cubed)
1/4 cup sugar
Grated peel and juice of
1 large lemon
1/2 cup fresh orange juice
1/2 teaspoon almond
extract
8 ounces mascarpone
cheese (or whipped
cream cheese)
1 tablespoon honey or
agave nectar
1/3 cup heavy cream
1 teaspoon vanilla extract
1/2 vanilla bean
Rinse and drain berries. Combine with mango cubes
in a large bowl.
In a small bowl, whisk together sugar, lemon juice,
orange juice and almond extract. Pour over the fruit
and gently toss.
Beat together mascarpone and honey. Add heavy
cream and vanilla. Scrape in seeds from vanilla bean.
Blend until smooth.
Serve the fruit mixture in bowls. Place a dollop of the
mascarpone cream on each serving and garnish with
grated lemon peel. Makes 8 servings.
Tip: You can serve the fruit over slices of pound cake
for a decadent twist.
Recipe developed by Christine W. Jackson, food stylist.
* Brands may vary by region; substitute a similar product.
In a saucepan, combine sugar, flour, apricot nectar
and eggs; whisk to blend well. Cook over medium
heat, whisking constantly, until it thickens. Add butter
and stir until blended. Let cool.
Fold in whipped cream.
Serve with pluots, peaches and/or nectarines.
Makes 6 servings.
Tip: For a thicker or thinner sauce, vary the amount
of apricot nectar from 3 to 5 cups.
* Brands may vary by region; substitute a similar product.
1 1/2 cups sugar
6 tablespoons flour
4 cups apricot nectar
(see note)
3 large or extra-large
eggs, well beaten
3 tablespoons butter
1-1 1/2 cups
whipped cream
Kingsburg Orchards*
pluots, yellow peaches
and/or white nectarines,
pitted and sliced
Colleen’s Fruit Sauce
Kingsburg Orchards
