Mascarpone with Cherries
- 7 oz Mascarpone cheese
- 1 lb cherries
- 7 oz sugar
- 2 eggs
- 1 cup Rum
- 1 half cup water
Wash the cherries and place them in a saucepan with ½ cup water and half the sugar. Stir
and cook over low heat, covered, for 5 minutes. Then drain the cherries and let the syrup cook in the saucepan.
In the meanwhile, whisk two egg yolks in a bowl with the remaining sugar until the mixture is white and fluffy. Then fold in the mascarpone cheese and rum, stirring gently from bottom to top with a wooden spoon until a fluffy and smooth.
In another bowl, whisk the egg whites until stiff, then gently add them to the previously prepared mixture.
Divide the cream in 4 bowls. Add cherries, drained, to each bowl.
Reduce the cherry syrup over low heat for a couple of minutes or until it makes ribbons.
Add a little syrup to the bowls, then place them in the refrigerator for a couple of hours and serve fresh.
In nature, there are two varieties of cherry trees that produce fruit and that are profoundly different from one another. The Prunus cerasus is known for its slightly bitter flavor and is usually used to make syrups and jams. The Prunus avium producesvery sweet cherries, which are usually eaten as fruit or used as an ingredient for various desserts.
These varieties come from an area between West Asia and North Africa and, although a number of archaeologists suggest that wild cherries were present in Europe over 5,000 years ago, is pretty certain that cherry cultivation did not begin before the 7th cnetury BC in Turkey.
The cultivation of cherry trees was then introduced to Greece and later to Rome in the first century BC when, according to various news reports, the consul Lucullus, a known gourmet, imported a cherry tree to the city after a victorious campagne in Turkey.
For the duration of the Middle Ages, however, cherry trees remained relatively rare and were grown almost exclusively in the gardens of monasteries.
It wasn’t until the 16th century that the interest in the cultivation of these trees increased, not only because of the flavor of the fruit, but also for the quality of cherry wood, commonly used to manufacture musical instruments. Until the late 19th century, the consumption of cherries was a privilege reserved for a small number, spreading only after World War II.
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