This week’s recipe isn’t really one of mine, but it’s essential for the summer.
Try this delicious dessert by Susan Massey.
Photo by Adam Finkle
Prep time: 15 minutes
4 to 6 nectarines, washed and sliced into sixths
1 pint of raspberries, washed and drained
2 tablespoons sugar
1 box of shortbread cookies
1/2 cup mascarpone cheese or créme fraiche, stirred well
Edible flowers or mint leaves to garnish
Combine fruit in a mixing bowl. Sprinkle the fruit with sugar and allow the fruit to rest for 10 minutes, or until sugar dissolves.
Carefully spoon a layer of fruit into fluted glasses or wine goblets. Add 1 shortbread cookie, and a teaspoon of mascarpone cheese. Repeat with a second layer. Garnish with edible flowers or mint leaves if desired.