Whipped mascarpone tartine with plum compote

A recipe by Tristen Katcher of Vancouver's Homer Street Café & Bar  

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Spiced dried fruit isn't just for holiday tarts and cakes. This comforting compote recipe by Tristen Katcher of Vancouver's Homer Street Café and Bar, which includes creamy and sweet mascarpone, served over toast, is great on any cool day as breakfast or snack.


1 227 g tub Tre Stelle ® Mascarpone
2 cups whipping cream
2 tbsp honey

Whip ingredients together with a mixer until light and fluffy, then transfer into a piping bag (or fill a sealable plastic bag and snip off one corner to make a small hole).



1 cup red wine
1/2 cup orange juice
3 strips orange zest
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground nutmeg
1/4 tsp fennel seeds, crushed
1/2 tsp coriander seeds, crushed
1 bay leaf
1/2 cup pitted dates, chopped
1/2 cup dried apricots, chopped
1/2 cup dried figs, chopped
1/2 cup dried cherries, chopped
honey, to taste

In a pot over medium-high heat, bring red wine, orange juice, orange zest, spices, and bay leaf to a simmer.

Add dried fruits, and stir to incorporate. Turn heat to low, and cover pot with lid. Allow fruits to soak up liquid, about 5 minutes, and then remove the lid.

Add a bit of honey to sweeten as desired, and allow the syrup to reduce and thicken. Chill and reserve until needed.



Chopped mixed toasted nuts and seeds, to taste
2 to 4 thick slices fresh bread, grilled or toasted
Whipped mascarpone, as needed
Compote, as needed
sea salt, to taste

Spread a nice layer of mascarpone on the toasted bread. Top with sugarplum compote and drizzle with some of its syrup over top. Garnish with chopped, toasted nuts or seeds and a light sprinkle of sea salt.