This is a totally rockin' dessert, that is quick and majorly classy! When bing cherries are in season, don't miss the chance to make this simple, elegant dish.
This recipe works great with peaches, plums, apples and other fruit instead of cherries!
Directions
For each serving, toast a 3/8? slice of pound cake in the toaster. Place each piece of toast on a separate plate.
Add the cherries to a small sauce pan, along with:
- 1 tablespoon butter
- 1 tablespoon sugar
- 2 tablespoons sweet Marsala Wine
Heat the cherries on medium/high until the sauce begins to boil and thicken. Reduce the heat and continue to cook a few minutes until the cherries begin to soften and the sauce turns reddish.
Spread a large knife full of marscapone cheese on each slice of the toasted pound cake.
Drizzle the hot cherries and sauce over each slice of toast and marscapone.
Top with whipped cream or dust with powdered sugar.
Kids!
They can toast the pound cake, pit the cherries, cut the cherries in half (using kitchen shears!), and spread the marscapone.
Notes...
This dish is soooo good; you just can't believe how easy it is to make, and how elegantly these little pieces of toast plate up for a finish to a formal dinner or dinner party. And, want a ten o'clock snack? This takes about 10 minutes to make! The most important thing to remember about this recipe is to be sure that you own a cherry pitter! These little hand tools cost a few bucks and make pitting cherries a trivial job that will occupy mere minutes. Marscapone is an italian cheese that is a cross between cream cheese and butter! It is white, super smooth and rich. If you haven't tried marscapone before, buy some just for this dish! Marscapone is also fabulous in risottos and creamy pastas.