The smell of bourbon and chia tea simmering on the stove is truly a enticing aromatic experience. It smells like the holidays laced in booze…or just the holidays I guess. Add in some sweet juicy stone fruits, cinnamon, fresh sage, and spicy garam masala and you have a fragrant, comforting, and unique holiday dessert that is simple and satisfying.
When brainstorming recipes for this All-Clad Giveaway (contest entry form and details here) I tried to come up with an unexpected braised dish to fully utilize this gorgeous and versatile stainless-steel sauteuse pan. I wanted to create a delicious dessert full of fall flavors that would be a breeze to throw together for any occasion, any day of the week.
I went to the farmer’s market and bought nectarines, plums, and pluots. I also picked up some fresh sage because I am obsessed with using herbs in sweet dishes. You could use any combination of stone-fruits that you prefer, I just grabbed the most vibrant and juicy looking ones.
I knew I’d be using bourbon to braise the fruit because it is my favorite spirit to use in dessert recipes. But I wanted to add another element and thought that the spiced flavor of chai tea would accompany the flavors of the fruit well.
I needed a cold and creamy topping to contrast the warm mulled fruit and while ice cream would have sufficed I opted for more decadence. I whipped mascarpone cheese with some heavy cream and honey and the result was a rich and indulgent topping that melted into the fruit wonderfully. In the future I’d probably add a textured element like some cinnamon-spiced granola, but this dessert stands very well on its own.
What are some of your go-to holiday desserts?
- For the Fruit
- 4-5 cups sliced stone fruits (plums, Peaches, Nectarines, etc..)
- 10 sage leaves
- 2 Tbsp. unsalted butter
- ¼ tsp. cinnamon
- ¼ tsp. garam masala
- Pinch nutmeg
- ½ tsp. vanilla extract
- 2 Tbsp. Chai tea from concentrate
- 4 Tbsp. bourbon
- ¼ cup Sweet Revenge Coconut Sugar (or brown sugar)
- For the Whipped Mascarpone
- 8 oz. mascarpone
- 8 oz. heavy cream
- ¼ cup honey
- ½ tsp. vanilla extract
- Make the Whipped Mascarpone
- Chill your mixing bowl and whisk/beaters in the fridge for 15 minutes.
- Place mascarpone and cream into mixing bowl and beat on medium-high until soft peaks form.
- Add in honey and vanilla and continue mixing until stiff peaks form. Refrigerate until ready to use.
- Make the Fruit
- Melt butter in a large pan over medium high heat.
- Add in sliced fruit and sage and cook for about 3 minutes.
- Add in cinnamon, nutmeg, garam masala, vanilla, chai, and bourbon.
- Stir in sugar.
- Cover and simmer on low for about 10 minutes until fruit is tender.
- Serve immediately with chilled mascarpone!