Ingredients
1/4 cup brandy or grappa
1/4 cup plus 2 teaspoons sugar
6 wide strips lemon zest, plus 1 tablespoon lemon juice
1/2 teaspoon fennel seeds, coarsely ground
1/8 teaspoon ground pepper
3/4 pound fresh cherries, pitted
4 ounces mascarpone cheese (1/2 cup)
1/2 cup cold heavy cream
1/8 teaspoon pure vanilla extract
Lemon-Almond Biscotti, for serving
Preparation
In a medium bowl, whisk together brandy and 1/4 cup sugar until sugar is mostly dissolved, about 2 minutes. Add lemon juice, fennel seeds, and pepper; whisk to combine. Add lemon zest and cherries and stir until combined. Refrigerate, covered, 24 hours (or up to 3 days), stirring occasionally.
In a small bowl, whisk mascarpone until loose and shiny, about 2 minutes. In a medium bowl, using an electric mixer, beat cream and 2 teaspoons sugar on high until soft peaks form, about 2 minutes. Whisk in vanilla. Fold mascarpone into whipped cream until well combined. Divide cherries and liquid among 4 plates. Serve with mascarpone cream and biscotti.
