Cherries with Vanilla Mascarpone and a Cookbook Giveaway!

From Eat Happy Italian

Hello friends,

Today I have a treat for you!

This is a beautiful recipe from Anna Vocino, a wonderful cookbook author, grocery entrepreneur, and newsletter writer. If you haven’t met her yet Anna’s recipes are low carb gluten-free and made with high-quality organic ingredients. You can check out her newsletter at annavocino.substack.com.

This cherry and mascarpone delight (she really knows what I like) is from Anna’s upcoming cookbook Eat Happy Italian which is set to be released on October 8th. (There's still time to pre-order Eat Happy Italian and get some pretty great bonuses.)

This is Anna’s third cookbook and, like her first two bestsellers it is really beautiful and the recipes are mouthwatering!

Besides this fantastic recipe from the upcoming book Anna has graciously given me a copy of the cookbook to give away to one of you!

Here’s how you enter to win, there are 2 steps:

1. Comment on this post and tell me your very favorite Italian dish.

2. Share this post on Substack, Instagram or Facebook - let’s spread the fun and this delicious recipe

I will use a random number picker to choose the winner on Monday October 7th and contact the winner directly to get your mailing address! (Contest us limited to lower 48 United States and is void where prohibited, but this gorgeous recipe is delicious no matter where you are)

Good luck, and enjoy Anna’s delightful creamy dessert recipe below!

Rachel

Next Level Gluten Free recipes are tested over and over and scientifically work! Then I walk you through all the details. I’m like your friend in the kitchen, who’s a gluten free expert. Upgrade to a paid membership so we can hang out more and you get to eat more delicious gluten free food.

Cherries with Vanilla Mascarpone

Serves: 4

Seasonal fruit with cream is a favorite dessert anywhere you go. This version uses fresh cherries, which take a minute to cut and pit, and I highly recommend using prep gloves so your hands don’t look like you ran away guilty from a crime scene. This recipe also uses blood oranges. Cherries are in season in June, yet blood oranges are in season in January. If you are lucky enough to find both fruits in your grocery store at the same time, then congrats. If not, you can use a regular orange, and it will be just as delish!

1 pound cherries, halved and pitted

1 tablespoon sugar, honey, coconut nectar, or other sweetener of your choice (optional)

1 teaspoon grated blood orange or regular orange zest

2 tablespoons blood orange or regular orange juice

1 cup mascarpone cheese

¾ cup heavy cream

2 teaspoons vanilla extract

Fresh mint leaves, for garnish

In a large nonstick sauté pan, combine the cherries, sugar (if using), orange zest, and orange juice. Simmer over medium heat until the cherries are soft, 4–5 minutes. Remove from the heat.

In a small bowl, combine the mascarpone, cream, and vanilla. Whip the mixture with a whisk or hand mixer until smooth. Serve with the cooked cherries, garnished with mint.