WHIPPED MASCARPONE TARTINE W/ “SUGARPLUM” COMPOTE
As inspired by the line, “While visions of sugarplums danced through their heads…”
Prep Time:10 minutes Ready In:
30 minutes or less Serves:
4-8
Ingredients:
FOR THE MASCARPONE 1 (227-gram tub) Tre Stelle ® Mascarpone 2 cups Whipping cream (35%) 2 tablespoons Honey FOR THE “SUGARPLUM” COMPOTE 1 teaspoon Cinnamon, grated ¼ teaspoon Allspice, grated ¼ teaspoon Nutmeg, grated ¼ teaspoon Fennel seeds, crushed ½ teaspoon Coriander seeds, crushed ½ cup Pitted dates, chopped ½ cup Dried apricots, chopped ½ cup Dried figs, chopped ½ cup Dried cherries, chopped 1 cup Red wine ½ cup Orange juice 3 strips Orange zest 1 Bay leaf Honey, to taste FOR THE TARTINE Chopped, mixed toasted nuts & seeds (walnuts, almonds, and pumpkin seeds work perfectly) Thick slices of fresh bread, grilled or toasted. Whipped mascarpone mixture, as needed Sugarplum Compote as needed Sea salt
Instructions:
FOR THE MASCARPONE Whip ingredients together with a mixer until light and fluffy then transfer into a piping bag – or fill a sealable plastic bag and snip off one corner to make a small hole. FOR THE “SUGARPLUM” COMPOTE In a pot, bring red wine, orange juice, orange zest, spices, and bay leaf to a simmer. Add dried fruits, and stir to incorporate. Turn heat to low, and cover pot with lid. Allow fruits to soak up liquid (approx. 5 minutes), and then remove the lid. Add a bit of honey to sweeten as desired, and allow the syrup to reduce and thicken. Chill & reserve until needed. FOR THE TARTINE Grill or toast your bread. Use the piping bag (or modified Ziploc bag) to spread a nice layer of mascarpone on the toasted bread. Top with sugarplum compote and drizzle with some of the syrup it sits in. Garnish with chopped, toasted nuts/seeds & a light sprinkle of sea salt.
