Prep 15 mins
Cook 0 mins
Gives the term 'stone fruit' a whole new meaning. Use fruits that are available to you. Can sub herb with lemon zest and Amaretto may be subbed for the anise-flavored liqueur. By Lucy Waverman.
- 3 peaches
- 3 apricots
- 2 black plums
- 14.79 ml anisette (to taste) or 14.79 ml Pernod (to taste)
- 59.14 ml sugar, divided
- 236.59 ml mascarpone
- 59.14 ml yogurt
- 29.58 ml chopped lemon balm or 29.58 ml lemon verbena or 29.58 ml mint or 9.85 ml grated lemon zest
- 1 sprig lemon balm (to garnish) or 1 sprig lemon verbena (to garnish) or 1 sprig mint (to garnish)
- Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar.
- Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm.
This is a lovely summery dessert. I just used fresh peaches as my stone fruit and then added grated lemon as I had no mint. It made a very pretty trifle.