Macerated Sour Cherries And Mascarpone Cream

Step 1

In a large nonreactive bowl, mix cherries, lemon verbena, sugar, mace and wine. Cover tightly, and macerate at least 24 hours.

Step 2

Strain and set aside cherries, reserving juice. Remove lemon verbena leaves from strainer, and add to juice.

Step 3

Put juice in blender, and blend it fine. Strain through medium strainer, pressing to extract all liquid. Pour juice over cherries, reserving 1/4 cup.

Step 4

In small bowl, soften cheese with spatula; slowly stir in reserved juice until mixture is smooth.

Step 5

Combine cream and sugar in another bowl, and beat until soft peaks form. Fold cream into mascarpone.

Step 6

To serve, divide mascarpone into 4 bowls. Pour cherries and juice over cheese. Top each serving with pinch of mace.