Bob Terwilliger wrote:
> Jude asked:
>
> > I have half a tub of mascarpone left over from dinner last night.
> > (Delicious: lentils with spinach, mascarpone, and goat cheese. Served
> > it with barley pilaf and parmesan-coated baked psoudo-fried eggplant
> > slices.)
> >
> > What to do with the rest of the mascarpone? If I had ladyfingers I'd
> > make tiramisu, but none in the house. What would you do with it? I've
> > never bought it before.
>
> Do you have any fruit?
>
> Grill or broil any of the following and serve with a dollop of mascarpone:
>
> peach halves (sprinkle with nutmeg after grilling)
> plum halves (sprinkle lightly with cinnamon)
> fig halves (put a couple drops of good balsamic vinegar on top)
> pineapple wedges (sprinkle lightly with allspice or vanilla extract)

Oh, great ideas. We're grilling this weekend. Might give it a try.
>
>
> If you don't feel like firing up the grill, you can serve the mascarpone
> with the uncooked cut-up fruit. In that case you can add strawberries to the
> list, and you might want to sprinkle them with brown sugar.

I like strawberries with sour cream that's been dusted with brown
sugar.
>
> Bob