Berry Tartare

• 1 1/2 pints raspberries
• 1 1/2 pints blueberries
• 1 pint strawberries, hulled
• 1/4 cup sugar
• 1 1/2 teaspoons raspberry vinegar
• 1 tablespoon Chambord liqueur or creme de cassis
• 4 tablespoons mascarpone
• 4 small mint sprigs

1. Rinse berries, and drain on paper towels (berries must be dry).
2. Place 1 cup each of raspberries and blueberries plus a few sliced strawberries in saucepan with sugar, vinegar and liqueur.
3. Cook over low heat about 20 minutes, until soft.
4. Puree in food processor, and then force through sieve.
5. Refrigerate until cold, for at least 1 hour.
6. Meanwhile, finely chop remaining berries by hand, and put them into a sieve suspended over a bowl to drain for 30 minutes.
7. Transfer to a bowl.
8. When sauce is cool, mix a few tablespoons of it with the chopped berries.
9. Form 3/4-cup portions of berry mixture into cylinders on each of four dessert plates, using a round mold or a can with top and bottom removed.
10. Drizzle remaining sauce around tartare, and then place a couple dollops of mascarpone on each plate.
11. Garnish with mint, and serve.

pints raspberries, blueberries, strawberries, sugar, raspberry vinegar, mascarpone, mint sprigs

Taken from cooking.nytimes.com/recipes/7673 (may not work)