Summer produce is seriously bountiful right now. I've recently subscribed to Quinciple, the wonderfully curated farm box and I can say it's inspiring my home cooking more than ever. With all the amazing produce, I find myself struggling to eat all of it before they overripen. This predicament (?) has led me to many summer fruit compotes which are the easiest way to do away with overripe fruit. It takes almost no effort at all, minimal ingredients and let's you release the guilt of throwing away your neglected produce.
As I'm continuing to relish in the simplicity of summer flavors, I'm doing a lot of no-bake desserts. I'm loving homemade popsicles (post to come!) and super simple fruit desserts (like this magical chocolate coconut oil shell, which is also amazing with frozen pineapple). This mascarpone parfait is just decadent enough to feel completely indulgent while remaining a perfect summer staple.
MASCARPONE VANILLA BEAN PARFAIT WITH PLUM COMPOTE AND PISTACHIO DUST (Gluten-free)
Lemon, mint and plum compote:
1 lb. overripe plums, chopped + pitted
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons sugar
Bring all ingredients to a boil, reduce and simmer for 25-30 minutes or until thickened. Set aside to cool.
2 oz. shelled pistachios, ground very finely
1/2 lb. mascarpone cheese
2 tablespoons sugar
1 vanilla bean, de-seeded
1. While compote cools, whisk together mascarpone, sugar and vanilla bean in a medium prep bowl. Store in refridgerator to cool.
2. Add pistachios to a food processor and pulse until finely ground. Set aside.
3. Once compote has cooled, parfaits are ready to assemble. Spoon mascarpone cream into small ramekins or cups and layer compote and pistachio. This will make approximately 4 very decadent parfaits. Sprinkle top with pistachio dust and serve immediately.
