Macerated Sour Cherries And Mascarpone Cream

Preparation

1. Step 1

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

2. Step 2

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

3. Step 3

   Put juice in blender, and blend it fine. Strain through medium strainer, pressing to extract all liquid. Pour juice over cherries, reserving ¼ cup.

4. Step 4

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

5. Step 5

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

6. Step 6

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