Ok friends, here it is! The first recipe posting by Yours Truly!!! Can you believe it? Well, I can because I made this post.
Memorial Day 2010 was a high energy Family extravaganza, with a fun contest thrown in. This year we had our First Annual Pie Baking Contest! Many entered and many 'buds were pleased. To see my 2nd Place winning recipe in the Fruit Category, keep on reading!
Ingredients:
1 Shortbread pie crust
1 1/2 pints strawberries, sliced, washed & dried
2 tablespoons sugar
1/2 cup mascarpone cheese
1/2 cup whipping cream
1/2 cup powdered sugar
1/4 cup balsamic vinegar
1/4 cup sugar
Toss strawberries w/ 2 tbsp of sugar, set aside.
In a saucepan, bring the vinegar and 1/4 cup sugar to a slow boil. Reduce the heat and cook for another few minutes. Turn off the heat and set aside, it will thicken as it cools. No need to refridgerate, otherwise it'll be too hard. It can just hang out on the counter. (If you like this sauce to be Xtra sweet, like me, add more sugar!)
Mix the mascarpone and powdered sugar together until combined. Add in the cream, slowly. Just a little at a time. The final outcome of this mixture should be a pourable/spreadable consistancy.
Spread the mascarpone mixture evenly within the pie crust. Next, gently top with the strawberries. If there are too many, you do not have to cram them all on. Use your discretion.. Refrigerated pie for as long as possible, before serving. At least 1 hour. Do not put it in your freezer.
Drizzle the balsamic syrup over the top of the pie and serve!!!
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