This week’s recipe isn’t really one of mine, but it’s essential for the end of summer. Try this delicious dessert, which ran in our August 2006 issue, thanks to 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.