It’s Wednesday! Let’s party!
Happy Wednesday, y’all! What a better way to start your hump day than with a boozy dessert and a giveaway?!?!
Let’s put beer in everything! We’ve got cherries reduced in R. J. Rockers Son of a Peach and some Samuel Smith’s Organic Chocolate Stout whipped into the mascarpone. I confess – Sara Lee helped out with the chocolate pound cake.
Do I know how to party or what? Well, me and Sara Lee. Or is that me and my Bobby McGee?
Anyway, it wouldn’t be a party without some swag, right?
There is no special occasion for this giveaway, except who doesn’t like getting free stuff and I love y’all! So when a great group of blogger friends invited me to participate in a Williams-Sonoma gift card giveaway, I said a big “heck yeah!” Enter below and best of luck!
Note: This post is not sponsored by R.J. Rockers, Sam Smith, Sara Lee, or Williams-Sonoma – these are just a few of my favorite things. Not sponsored by Julie Andrews either.
Peach Ale Cherries on Chocolate Pound Cake with Chocolate Stout Whipped Mascapone
- 4 pounds fresh cherries pitted and stems removed
- 1 12 ounce bottle peach ale I used R.J. Rockers Son of a Peach
- 2 tablespoons corn starch
- 1 8.8 ounce container mascarpone cheese
- 2 tablespoons heavy cream
- 1 tablespoon honey
- 2 tablespoons confectioner sugar
- 6 tablespoons chocolate stout I used Samuel Smith Organic Chocolate Stout
- Prepared chocolate pound cake slices I used Sara Lee
Combine peach ale, cherries, and corn starch in a Dutch oven over high heat, bring to a boil, reduce to a heavy simmer
Cook until thick and syrupy - I let them go for about 1 hour
Set aside to cool
In a stand mixer fitted with the whisk attachment, combine mascarpone, honey, heavy cream, and sugar.
Beat on medium high until combined and smooth - 1-2 minutes
Add chocolate stout and whip until combined, scraping down sides when necessary
Arrange chocolate pound cake on a plate, top with cheese mixture, then cherries
Recipe note: You do not need 4 pounds of cherries (although they cook down significantly). I like to cook a big pot of fruit compote and freeze it to use in the winter. Obviously there was a lot of cherry mixture left over, but the rest was enough for 4 servings.