INGREDIENTS

INSTRUCTIONS

Fresh raspberries, blackberries, strawberries, blueberries, or any
kind of berry you like  Place the water and sugar in a small saucepan
and bring to a boil.  Continue boiling gently until the mixture turns a
light caramel  color. Be careful not to let it burn. I usually let it
go to a medium  caramel color. Then stir in the heavy cream all at
once. The sugar  will probably harden at this point; it is ok. Reduce
the heat.  Continue stirring until the sugar dissolves again and the
mixture  turns caramel-colored. By this time you'll recognize it. You
can cook  it down as thin or as thick as you want. I usually make it
the  consistency of maple syrup rather than honey. Remove from heat.
(At  this point you can refrigerate the caramel, covered, until you
need  it. Of course it will thicken after having been in the
refrigerator.)  Place the mascarpone in a medium bowl. Whisk in a small
amount of the  caramel sauce (a few tablespoons to 1/2 c depending on
your taste) and  blend. You don't want the mascarpone to be quite as
caramelly as the  caramel sauce itself. You also want to save most of
the sauce for the  presentation.  To serve, place some of the berries
on a puddle of caramel sauce and  place a large dollop of the
mascarpone alongside. Or, put down the  mascarpone first, top with
berries and then the caramel! Or, just  stand in front of the
refrigerator and sneak tastes of the sauce with  your butt holding open
the refrigerator door. :) See, I haven't  changed that much. Anyway,
this is a pretty versatile recipe as far  as presentation goes. I'm
sure you could use other fruits too.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1643
Calories From Fat: 1522
Total Fat: 171.1g
Cholesterol: 557.7mg
Sodium: 207.8mg
Potassium: 135.6mg
Carbohydrates: 14.6g
Fiber: 0g
Sugar: <1g
Protein: 15.6g