Olive Garden Fresh Seasonal Fruit with Mascarpone Cream

1/2 pint raspberries
1/2 pint strawberries, cut in quarters
4 ea apricots, seeded and cut in quarters (or ½ cup cut in halves)
4 ea fresh figs, cut in quarters (or ½ cup cut in halves)
¼ cup port wine

Mascarpone Cream
8oz mascarpone cheese
2 Tbsp sugar
1/2 tsp vanilla
Fresh mint, chopped


WASH, dry, and cut fruit.

SOAK fruit in port wine for 30 minutes. Drain.

COMBINE mascarpone cheese, sugar and vanilla together in a separate bowl.

PLACE fruit in a serving dish and top with mascarpone cream. Garnish with chopped mint.