We carry the cocktail cherries for this recipe in our stores, or you can also try our DIY version.
Yield: 4-6 servings
Active Time: 25 minutes Start to Finish: 35 minutes
For this recipe you’ll need:
1 cup Jack Ruby Bourbon cocktail cherries, pitted
1 tablespoon fresh mint chiffonade
1/2 teaspoon orange zest
1 teaspoon vanilla bean paste
4 ounces mascarpone cheese
1 teaspoon vanilla bean paste
2 tablespoons granulated sugar
3/4 cup heavy whipping cream
3-inch tart shells
Mint sprigs for garnish
Place the cherries and 1/2 cup of the boozy juice in a saucepan. Set over medium heat, and flambé to mellow the boozy flavor. Continue to cook the juice until reduced to a syrup. Transfer to a bowl, and allow to cool.
Mix the cooled cherries with the mint, orange zest and vanilla bean paste. Allow to "marinate" for about 20 minutes.
In a large mixing bowl, cream together the mascarpone, vanilla bean paste and sugar with an electric mixer to combine. Add cream and beat until mixture is thick and fluffy.
To assemble the dessert, place a spoonful of the mascarpone cream in a premade tart shell. Top with 1 to 2 cherries, and a bit of the syrup.
