PLUM AND BLUE­BERRY SHOOT­ERS

Food & Drink - - ENTERTAINI­NG WITH KIDS - FROM AU­TUMN 2006, BY LUCY WAVER­MAN

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

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