Dried Cherry Compote with Shortbread and Mascarpone
Recipe from Food & Wine

Sugary desserts often overwhelm dry reds like Bordeaux, but this dish is so subtly sweet it almost doubles as a cheese course. The mascarpone's creaminess smooths out the wine's tannins; the compote and shortbread echo its hints of cherry and anise.


Dried Cherry Compote with Shortbread and Mascarpone
Quentin Bacon

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Servings: 4
Prep Time: 55 mins
Total Time: 1 hr 15 mins
Related Categories: Cherries, Cookies, Desserts, Fruit, Shortbread Cookies
 
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Ingredients
SHORTBREAD
  • 1  cup
    all-purpose flour
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  • 3  tablespoons
    sugar
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    anise seeds (rounded)
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  • 1  stick
    chilled unsalted butter, diced
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  • 1 
    large egg yolk
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COMPOTE
  • 3/4  cup
    dry red wine
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  • 1/3  cup
    sugar
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  • 3/4  cup
    dried sour cherries (3 ounces)
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  • 1/3  cup
    mascarpone
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Directions
1.
MAKE THE SHORTBREAD: Preheat the oven to 350 degrees. In a medium bowl, whisk the flour with the sugar, salt, and anise seeds. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal. Using a fork, blend in the egg yolk. Gather the dough together and transfer it to a baking sheet. Press it to form a 6-inch round that's 1 inch thick. Using the blunt edge of a knife, mark 8 wedges.
2.
Bake the shortbread for about 35 minutes, until the dough is pale brown around the edge. While the shortbread is still warm, using a serrated knife, cut it into 8 wedges. Let cool to room temperature.
3.
MAKE THE COMPOTE: In a small saucepan, simmer the wine with the sugar until the sugar is dissolved. Add the dried sour cherries, cover, and simmer until they're plump, about 4 minutes. Let cool.
4.
Dollop the mascarpone into bowls. Spoon the cherry compote on top and serve with the shortbread.
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