Plums and Blueberries in Citrus Broth
1 1/2 cups fresh orange juice
1 cup fresh grapefruit juice
3 tablespoons fresh lemon juice
4 to 6 small plums, pitted and cut into quarters
1/2 cup blueberries
8 mint leaves
1/2 tablespoon fresh grated ginger
2 tablespoons honey
1 tablespoon red wine (optional)
1/4 cup mascarpone cheese
1. Mix juice in a stainless-steel saucepot.
2. Add ginger, honey and red wine. Bring to a boil.
3. Place all the fruits into the boiling juice. Turn off the heat, cover and let cool. Refrigerate for one hour.
4. Serve in shallow-rim bowls or soup plates. Top with a spoonful of the mascarpone and garnish with the mint leaves.