This is a wonderfully delicious fruit salad that's perfect for fall and winter — exactly when fresh summer fruits aren't in season. I used a juicy orange, a sweet-tart "pear-apple" variety apple, and a ripe, juicy pear. The fruit absolutely must be ripe and soft; underripe, green pears have no place in this recipe. At first glance the salad might seem simple, but the mascarpone cream gives it an incredible, truly refined flavor! It looks and tastes like something straight off a restaurant menu! I highly recommend giving it a try. By the way, this salad makes a perfect light dessert for an upcoming Valentine's Day celebration — I've given the ingredient amounts for exactly two servings. It turns out absolutely delicious!
Ingredients:
- Serves 2:
- 1 orange
- 1 apple
- 1 pear
- 1 tbsp lemon juice
- 1-2 tsp powdered sugar
- Cream:
- 125 g mascarpone
- 70 g heavy cream 33%
- 1-2 tsp powdered sugar
- 1 tsp lemon juice
How to cook fruit salad with mascarpone cream
Start by preparing the orange — you'll need to supreme it. To do this, cut off the top and bottom of the orange (removing the peel), stand it upright on a cutting board, and slice off the peel from the sides. Then hold the orange in your hand and use a knife to cut out the segments from between the membranes. This gives you clean orange supremes with no pith or membrane. Cut the segments into small cubes. Peel the apple and pear and cut them into small cubes as well.
Lightly beat the room-temperature mascarpone and heavy cream together in a bowl — you can even use a hand whisk (be careful not to overbeat the mascarpone). Add the lemon juice and powdered sugar and stir to combine.
Assemble the dessert. Drain the fruit mixture through a sieve to remove any excess liquid. Using a ring mold, layer in some fruit and press it down firmly, then add a layer of cream, then more fruit. Press down with a flat-bottomed glass, then remove the ring. A plastic bottle cut on both ends works great as a DIY ring mold.
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