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Combine peach ale, cherries, and corn starch in a Dutch oven over high heat, bring to a boil, reduce to a heavy simmer
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Cook until thick and syrupy - I let them go for about 1 hour
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Set aside to cool
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In a stand mixer fitted with the whisk attachment, combine mascarpone, honey, heavy cream, and sugar.
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Beat on medium high until combined and smooth - 1-2 minutes
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Add chocolate stout and whip until combined, scraping down sides when necessary
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Arrange chocolate pound cake on a plate, top with cheese mixture, then cherries