FRUIT AU GRATIN
8 amaretti cookies, crumbled
2 cups fresh fruit, in bite-sized pieces (more if desired)
1 8-ounce container mascarpone cheese, room temperature
4 tablespoons honey
1 tablespoon amaretto liqueur
2 teaspoons cornstarch
Heat broiler an set the rack about four inches from the heating element.
Divide the amaretti cookies into the 4 gratin or ramekin dishes. Divide the fruit evenly over the top and press down to make fruit “even.”
In a large bowl, whis the mascarpone, the honey, the liqueur and cornstarch (or potato starch) until evenly combined. Dollop the cheese mixture onto the fruit. Spread with a spoon. It will be sticky and probably won’t cover the whole thing evenly. That’s fine.
Put the dishes on a tray and set under the broiler for 1 -2 minutes, but watch them like a hawk. You do NOT want them to burn.
Remove from heat and cool for three minutes before serving. Dishes will be warm.
Note: Amaretti cookies are almond macaroons. I found them in the grocery store in a sealed tins.
Note: Mascarpone can be subbed out with cream cheese or crème fraiche.
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