Dried Cherry Compote with Shortbread and Mascarpone

Name: Dried Cherry Compote with Shortbread and Mascarpone
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons Rounded anise seeds; 1 stick chilled unsalted butter, diced; 85 grams 3/4 cup dried sour cherries; 177 milliliters dry red wine; 1 large egg yolk; 237 milliliters all-purpose flour; 79 milliliters mascarpone; 0 teaspoons salt; 79 milliliters sugar; 3 Tbsps sugar

Need a vegetarian sauce? Dried Cherry Compote with Shortbread and Mascarpone could be an outstanding recipe to try. One portion of this dish contains about 6g of protein, 33g of fat, and a total of 566 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. If you have flour, egg yolk, salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a medium bowl, whisk the flour with the sugar, salt and anise seeds. Using a pastry cutter or two knives, cut in the butter until it resembles coarse meal. Using a fork, blend in the egg yolk. Gather the dough together and transfer it to a baking sheet. Press it to form a 6-inch round that's 1 inch thick. Using the blunt edge of a knife, mark 8 wedges.

Ingredients you will need

Anise

Egg Yolk

Butter

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Pastry Cutter

Baking Sheet

Knife

Whisk

Bowl

Bake the shortbread for about 35 minutes, until the dough is pale brown around the edge. While the shortbread is still warm, using a serrated knife, cut it into 8 wedges.

Ingredients you will need

Shortbread Cookies