Fresh Figs and
1 cup mascarpone cheese
( 8½ ounces)
1 tablespoon ;nely chopped
2½ tablespoons sugar
;⁄; teaspoon vanilla extract
24 small ;rm-ripe fresh
California ;gs ( 1½ pounds)
Mint sprigs, for garnish
Sweet round crackers or
vanilla wafers, for serving
In a small bowl, stir together mascarpone,
ginger, sugar and vanilla. Cover and chill.
To serve, scoop the mascarpone mixture onto a
cold plate. Surround with ;gs. Garnish with mint
sprigs and serve with sweet crackers or wafers.
Makes 24 servings.
Note: For individual appetizers, spread the
mascarpone mixture on crackers. Slice the ;gs
and arrange on top. Dust with confectioners’
sugar and garnish with mint sprigs.
Nectarines with Late-
Harvest Citrus Jelly
4-5 nectarines, halved,
pitted and cut into
½ cup fresh orange juice
5 mint leaves, thinly sliced
¼ cup light brown sugar
1 cup blueberries,
1 bottle (750 ml) late-
harvest or sweet wine,
such as Riesling
½ teaspoon grated
¾ cup cold water
2 tablespoons gelatin
Prepare the jelly: In a large bowl, combine wine
and orange and lemon zest. Pour cold water into a
small saucepan; sprinkle with gelatin and let stand
until it softens, about 5 minutes. Stir over medium-low heat just until the gelatin has dissolved, about
5 minutes (do not boil). Whisk into the wine. Pour
into a 13-by- 9½-inch rimmed sheet pan. Cover
and refrigerate for at least 3 hours. (Can be made
up to 2 days ahead. Keep refrigerated.)
In a large bowl, combine nectarines, orange juice,
mint and sugar; toss to blend. Let stand, refrigerated, until the sugar dissolves, about 30 minutes.
Cut the jelly into bite-size pieces (about ½ inch
square). Divide the fruit among 4-6 serving bowls.
Put jelly cubes on top. Garnish with blueberries.
Serve immediately. Makes 4-6 servings.