Ingredients
3 peaches 3 apricots 2 black plums 1 tbsp (15 mL) anisette or Pernod or to taste cup (50 mL) sugar 1 cup (250 mL) mascarpone cup (50 mL) yogurt 2 tbsp (25 mL) chopped lemon verbena or 2 tsp (10 mL) grated lemon rind Garnish Sprigs lemon balm, lemon verbena or mintDescription
Use Any Kind Of Stone Fruit For This Dessert Depending On What Is Available. Quick And Light, And A Terrific Summer Staple. If Lemon Balm Is Not Available Use Lemon Verbena Or Mint. I Even Used Tarragon Once And Liked The Result.
Liquor Control Board Of Ontario
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter