I am obsessed with this no-bake dessert that is somehow decadent while still being perfectly light for summer! Red wine poached cherries are topped with mascarpone cheese, drizzled with honey, and topped with caramelized almonds. You can serve this either warm or cold. I love it cold for a make-ahead dessert that is easy for parties.
Red Wine Poached Cherries With Marscapone Cream
- 1 cup sliced almonds
- ¼ cup granulated sugar
Red Wine Cherries
- 1 ½ cups red wine (any varietal will work, I used a red blend)
- ½ cup granulated sugar
- 4 cups sweet cherries, halved and pitted
- 1 cup mascarpone cheese
- Honey, to taste
For the caramelized almonds
1. Line a baking sheet with parchment paper and set aside.
2. Place sliced almonds and granulated sugar in a skillet over medium-high heat. Stir constantly for 3-4 minutes.
3. Remove pan from heat once the almonds are toasted and sugar has melted and sticks to the almonds. Pour the nuts onto the parchment paper and quickly spread out as much as possible. Let nuts cool completely and then break into clusters if stuck together.
For the red wine cherries
1. In a medium saucepan, combine the wine and sugar. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer until the cherries are just tender, about 5 minutes. Remove from heat.
2. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream, using a cookie dough scooper for shape. Sprinkle with the candied almonds and drizzle with honey, to taste.
Notes: This method yields perfect-looking cherry halves and works well even if the cherries are tight around the pit. Stem the cherry, then run a paring knife around the pit until you have made a cut all the way around. Turn the two cherry sides in opposite directions (one clockwise and the other counter-clockwise). gently pull to remove the pit with your fingers.