This recipe combines Australian and Italian flavours and is a nod to the Italian heritage of the Riverina. If sweet cherries are used, there is probably no need for the brown sugar.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1 vanilla pod, halved
Zest and juice of ½ orange
2 tablespoons (40ml) cherry wine or port
2 cups sour cherries, halved and pitted
1 tablespoon brown sugar, or to taste
1/3 cup (80ml) cream or milk
1 tablespoon icing sugar
4 Anzac biscuits (or oatcakes or shortbread), crumbled
Sweet basil puree
½ cup basil leaves
1 tablespoon caster sugar
- Using a sharp knife, carefully scrape the seeds from the vanilla pod. In a medium frying pan combine vanilla seeds and remaining halved vanilla pod with 1 teaspoon orange zest, the juice of half the orange and cherry wine and bring to the boil. Add cherries and brown sugar and simmer for 5-10 minutes or until just tender and the liquid has reduced to one tablespoon. Allow to cool and remove vanilla pod.
- In a small bowl gently combine mascarpone, milk and icing sugar.
- For basil puree: chop or tear basil leaves and place in pestle and mortar with sugar and pound until well combined.
- To assemble, spoon one eighth of the cherries into dessert glasses, top with a tablespoon of mascarpone mixture and a sprinkle of biscuit crumble. Repeat, finishing with biscuit crumble.
- Serve chilled or at room temperate topped with sweet basil puree.
*Note: Australian measurements 1 tablespoon = 20ml are used throughout.