Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 ripe purple plum, pitted and cut into quarters
1 ripe nectarine, pitted and cut into quarters
1 ripe white peach, pitted and cut into quarters
1/3 cup sugar
Juice of one lemon
1/4 teaspoon almond extract
Fresh mint leaves
Two 4 ounce balls burrata cut in half
Combine all the fruit, sugar and lemon juice in a saucepan and cook over medium heat until the juices thicken and the fruit has softened, about 5 to 6 minutes. Remove from heat and stir in the extract and salt.
Divide and spoon the mixture among 4 dessert bowls. Top each with a half of cheese and garnish with a mint leaf.
This recipe is featured on show 2825 – Burrata.