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Mascarpone, a slightly sweet Italian cream cheese, pairs nicely with the tart and sweet dried fruit.

Martha Stewart Living, November 1995

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Servings:
4
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Ingredients

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Directions

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  • Bring 3 1/2 cups of water and granulated sugar to a boil. Add tea bags, remove from heat, and let steep for 15 minutes.

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  • Remove tea bags and bring back to a boil. Add peaches and pears, reduce heat to medium, and simmer for about 4 minutes. Add apricots,prunes, and apples and simmer for 2 to 3 minutes. Add cherries and simmer for 1 minute more. Remove from heat and set aside.

  • In a bowl, mix together the mascarpone, orange liqueur, and confectioners' sugar. To serve, divide fruit among bowls, pour some of the poaching liquid over, and top with the mascarpone.

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