PLUM AND BLUEBERRY SHOOTERS

Sliced plums and blueberries tossed with pomegranate juice and then layered with mascarpone cream in a tall shooter glass or stemless wineglass make a quick and beautifullooking dessert. Native to Northern Ontario, tiny wild blueberries have more flavour than the larger ones, and are a special treat if you can find them.

4 plums cut into ½ inch (1 cm) dice

3 cups (750 mL) wild blueberries

⅓ cup (80 mL) sugar, divided

1 cup (250 mL) pomegranate or blueberry juice ½ cup (125 mL) whipping cream

1 cup (250 mL) mascarpone cheese

6 sprigs lemon balm or mint

1 Toss plums with blueberries and 2 tbsp (30 mL) sugar. Stir in pomegranate juice.

2 Whip cream until it holds soft peaks. Fold into mascarpone along with remaining sugar.

3 Fill each glass halfway with fruit and juice. Add a layer of mascarpone and top with more fruit and juice. Finish with a swirl of mascarpone. Top with a sprig of lemon balm or mint.

Serves 6