1 1/2 cups port
1/2 cup sugar
juice of 1 lime
8 ounces fresh or frozen blueberries
Place port, sugar, and lime juice in a saucepan and bring to a boil. Continue to boil for 8 minutes. Stir in blueberries and, if using frozen ones, reheat the sauce (but do not boil).
3 cups real maple syrup
minced zest of 2 oranges
6 ripe nectarines, cut in half from top to bottom and pitted
Preheat oven to 300 degrees. Combine maple syrup, orange zest, and 1/2 cup water in a baking dish. Place nectarines, cut side down, in the dish. Cover with foil and bake for 15 minutes. Remove from oven, take off foil, and set aside at room temperature.
5 cups milk
1 teaspoon salt
1/2 tablespoon vanilla extract
1/2 vanilla bean, split and seeds scraped
1 tablespoon ground canela or 1/2 tablespoon cinnamon
1 cup granulated sugar
2 cups coarse cornmeal
8 ounces mascarpone cheese
1/2 cup powdered sugar, for dusting
2 tablespoons unsalted butter, for griddling
Place the milk, salt, vanilla extract, vanilla bean and seeds, canela, and granulated sugar in a saucepan and bring to a boil. Slowly stir in cornmeal with a wooden spoon and cook over medium-low heat until the polenta no longer has a grainy texture and firms up when you spoon it onto a plate, about 10 minutes. Remove from heat and stir in mascarpone. Spoon into a baking pan (about 7 by 11 inches). Smooth out with a spatula and let cool.
Cut into serving-size triangles, dust both sides with powdered sugar, and lightly griddle in butter.