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| Grand Marnier-laced Mascarpone |
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From Chef Nielsen of MINT in Portland, Oregon
(makes two servings)  Mascarpone - 1 cup
Grand Marnier - 1 ounce Sugar, powdered - 2 Tablespoons Compote Currants - ½ cup Raisins - ½ cup Mango, dried - ½ cup Apricot, dried - ½ cup Cinnamon stick - 1 each Star anise - 2 each Wine, red - 1 cup Sugar - 2 cups Whisk together mascarpone, Grand Marnier and powdered sugar and refrigerate. In a medium-sized pan, simmer all remaining ingredients for about 30 minutes. Stir occasionally. Allow evaporation, but do not allow fruit to burn on bottom of pan. Cool to room temperature or chill. Scoop mascarpone on to serving plates and generously top with compote. Top with chiffonade of fresh mint. Buon Appetito! |
