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Fruit with Mascarpone Creme

500 gr mascarpone cheese
100 ml Whipping cream
1 vanilla bean, pulp only
4 tbs sugar
2 tbs lemon juice

400 ml red wine
1 stick cinnamon
peel of 1 orange, cut into small pieces
3 star fruit
300 gr dried apricots

Mix mascarpone, whipping cream, vanilla bean pulp, sugar and lemon
juice. Cover and place in refrigerator.

Bring to a boil red wine, cinnamon, orange peel, star fruit and
dried apricots.

Lower heat and simmer for 10 minutes, liquid just bubbling, then
let cool. When completely cooled, mix with Mascarone cheese and
serve with fresh figs cut into quarters.

Homemade Mascarpone Cheese

4 cups heavy whipping cream
1/4 tsp tartaric acid or citric acid

Line a mesh strainer with a dishcloth folded over to make a double
thickness. Rest the strainer over a bowl, making sure the strainer
does not touch the bottom of the bowl. Set aside. Heat the cream
in a double boiler over medium high heat. When the cream reaches
180 degrees F, add the tartaric acid and stir for 30 seconds. Remove
the cream from the stove and continue to stir for another 2 minutes.
Pour the cream into a lined strainer and refrigerate. When it is
cold, cover it with plastic wrap. Let the cream sit in the refrigerator
for 12 to 18 hours. It will become very thick and firm. The Mascarpone
will keep for a week in the refrigerator. Makes 2 cups.

Homemade Mascarpone Cheese

15 oz whole milk ricotta chees
3 oz cream cheese
1 tsp fresh lemon juice

Place in food processor and process until smooth. (Approximately
16 oz. Can be substituted in recipe calling for 1 lb.)


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