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Fruit Crostini With Mascarpone Cream, Marsala Wine & Peach & Berry Couli
Marsala Cream
1. Mix 1 pound mascarpone cheese, ½ cup sugar, 1 tsp pure vanilla extract, and 2 tbs of marsala wine together well. Use a wire ship; do not over whip.
2. Cover and refrigerate.
Peach and Berry Couli
1. In a blender, mix any kind of berries and peaches and puree. Make sure you use enough fruit for about 2 cups of puree.
2. Keep some of the fruit whole to use as a garnish for the dessert later.
3. IF you use berries with seeds (raspberries, boysenberries, etc) strain the puree and replace in blender.
4. Add ¾ cup granulated sugar and ¼ cup marsala wine. Mix thoroughly without over processing.
5. Place into squeeze bottle and refrigerate.
PROCEDURE
1. Slice Italian Baguette on the bias to about ½" thickness.
2. Spread whole butter over each slice.
3. Press granulated sugar into the butter on bread.
4. Place under broiler and watch closely. Crostini should be slightly toasted with butter melted and sugar caramelized. Do not walk away!
5. On a round plate, squeeze couli on plate in a decorative, zig zag pattern.
6. Place crostini "shingled" one on top of each other over couli.
7. Place a large dollop of mascarpone Cream over crostini.
8. Take whole fruit and place over mascarpone cream. Let fruit spill over the plate.
9. Squeeze more couli over fruit and mascarpone.
10. Finish with mint sprig placed in mascarpone cream.
