Cherry Sauce with Vanilla Mascarpone Cream

After making my Easy Cherry Cheesecake last week I had some cherries and mascarpone cheese left over so I decided to make a simple dessert based on a Black Cherry Sauce in my WeightWatchers Made to Measure recipe book. I also whipped up a vanilla mascarpone cream after looking at various recipes. Although not my favourite dessert in the world, the end result wasn´t too bad. Next time though I think I´d add a little cream to the mascarpone cream to give it a creamier texture and texture as I found it a little heavy.



Black Cherry sauce (adapted from Weight Watchers Made to Measure)

Ingredients (Serves 2)



383g pitted cherries and juice

about 3/4 of 1/4 cup of red wine (roughly about 45ml)

2 inch piece of cinnamon stick

2 inch strip of lemon peel

20g sugar

2 tbsp water

1/2 tbsp cornflour



Vanilla Mascarpone Cream (for 2 people)

leftover mascarpone cheese (about 100g roughly?)

1/4 tsp vanilla essence

1 tbsp sugar

Method


1. Place cherries & juice in a saucepan with the red wine, cinnamon stick and lemon peel (as shown in the photo above), cover and simmer for about 10 mins on a medium/high heat.

2. Stir in sugar and remove from heat.

3. Mix the cornflour with the water to make a paste, stir into the cherries and put back on the heat.

4. Bring to boil ,stirring all the time and boil for a minute (as shown in the photo below),then remove from the heat.

5. Leave cherry sauce to cool and chill. Remove lemon peel and cinnamon stick before serving.



Vanilla Mascarpone Cream



Method

1. Whisk mascarpone cream till fluffy, add vanilla essence and sugar and beat till combined and has a creamy texture.



Serve cherry sauce with a dollop of vanilla mascarpone cream and you have a fairly light and easy dessert to use up the leftovers. Unfortunately, I don´t have any final photos because it wasn´t the most attractive looking dessert I´ve ever made!