This is an easy, no-cook dessert for hot summer days. The flavors work wonderfully together. —Sally Sibthorpe, Shelby Township, Michigan
- 1 medium nectarine, chopped
- 1/4 cup fresh or frozen raspberries, thawed
- 1 tablespoon thinly sliced fresh mint leaves
- 2 slices pound cake
- 3 tablespoons Mascarpone cheese
- 2 teaspoons honey
- Whipped cream, optional
- In a small bowl, combine the nectarine, raspberries and mint. Let stand for 5 minutes.
- Spread cake slices with cheese; top with nectarine mixture. Drizzle with honey. Serve with whipped cream if desired. Yield: 2 servings.
Originally published as Dessert Bruschetta with Nectarine Salsa in Cooking for 2 Summer 2009, p31
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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