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Recipe Detail Page
Plum and Blueberry Shooters
Autumn 2018
Sliced plums and blueberries tossed with pomegranate juice and then layered with mascarpone cream in a tall shooter glass or stemless wineglass make a quick and beautiful looking dessert. Native to Northern Ontario, tiny wild blueberries have more flavour than the larger ones, and are a special treat if you can find them.
Serves 6
4 plums cut into ½ inch (1 cm) dice
3 cups (750 mL) wild blueberries
⅓ cup (80 mL) sugar, divided
1 cup (250 mL) pomegranate or blueberry juice
½ cup (125 mL) whipping cream
1 cup (250 mL) mascarpone cheese
6 sprigs lemon balm or mint
1. Toss plums with blueberries and 2 tbsp (30 mL) sugar. Stir in pomegranate juice.
2. Whip cream until it holds soft peaks. Fold into mascarpone along with remaining sugar.
3. Fill each glass halfway with fruit and juice. Add a layer of mascarpone and top with more fruit and juice. Finish with a swirl of mascarpone. Top with a sprig of lemon balm or mint.
Serves 6
What to Serve
750 ml bottle$35.95$35.95
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