Macerated Sour Cherries And Mascarpone Cream

• 1 1/4 pounds fresh sour cherries, pitted (1 pound quick-frozen sour cherries may be substituted)
• 1/2 cup firmly packed lemon verbena leaves
• 4 tablespoons sugar
• 1/4 teaspoon ground mace
• 1/4 cup not-too-sweet riesling
• 8 ounces mascarpone cheese
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 4 pinches mace

1. In a large nonreactive bowl, mix cherries, lemon verbena, sugar, mace and wine.
2. Cover tightly, and macerate at least 24 hours.
3. Strain and set aside cherries, reserving juice.
4. Remove lemon verbena leaves from strainer, and add to juice.
5. Put juice in blender, and blend it fine.
6. Strain through medium strainer, pressing to extract all liquid.
7. Pour juice over cherries, reserving 1/4 cup.
8. In small bowl, soften cheese with spatula; slowly stir in reserved juice until mixture is smooth.
9. Combine cream and sugar in another bowl, and beat until soft peaks form.
10. Fold cream into mascarpone.
11. To serve, divide mascarpone into 4 bowls.
12. Pour cherries and juice over cheese.
13. Top each serving with pinch of mace.

sour cherries, lemon verbena leaves, sugar, ground mace, mascarpone cheese, heavy cream, sugar, mace

Taken from cooking.nytimes.com/recipes/7665 (may not work)