Fruit with Mascarpone Creme

Mix mascarpone, whipping cream, vanilla bean pulp, sugar and lemon juice. Cover and place in refrigerator. Bring to a boil red wine, cinnamon, orange peel, star fruit and dried apricots. Lower heat and simmer for 10 minutes, liquid just bubbling, then let cool. When completely cooled, mix with Mascarone cheese and serve with fresh figs cut into quarters. Homemade Mascarpone Cheese 4 cups heavy whipping cream 1/4 tsp tartaric acid or citric acid Line a mesh strainer with a dishcloth folded over to make a double thickness. Rest the strainer over a bowl, making sure the strainer does not touch the bottom of the bowl. Set aside. Heat the cream in a double boiler over medium high heat. When the cream reaches 180 degrees F, add the tartaric acid and stir for 30 seconds. Remove the cream from the stove and continue to stir for another 2 minutes. Pour the cream into a lined strainer and refrigerate. When it is cold, cover it with plastic wrap. Let the cream sit in the refrigerator for 12 to 18 hours. It will become very thick and firm. The Mascarpone will keep for a week in the refrigerator. Makes 2 cups. Homemade Mascarpone Cheese 15 oz whole milk ricotta chees 3 oz cream cheese 1 tsp fresh lemon juice Place in food processor and process until smooth. (Approximately 16 oz. Can be substituted in recipe calling for 1 lb.)