These roasted citrus bowls are a combination of winter fruits, caramelized by the oven, and creamy mascarpone cheese with honey.
These Roasted Citrus Bowls were inspired by all the gorgeous lemons, oranges, grapefruit, tangelos, etc. that are in season. Their vibrant colors and juicy tartness are a refreshing palate awakener in the doldrums of winter.
Roasting citrus does something wonderful to the flavor, bringing out the natural sweetness and letting go of any bitterness.
This quick roasting method is quite simple. You’ll get lovely caramelization by segmenting the grapefruit and oranges so that the heat touches each slices and their edges. Plus the segments are easier to eat!
Meanwhile you’ll stir the honey and a bit of crushed cardamom into the mascarpone, and when the citrus is done, you’re ready to build these beautiful bowls. You can even make homemade mascarpone cheese if you want!
There’s a lot of delight in the luscious pile of fruit atop that creamy cradle, infused with the soft notes of cardamom and honey.
Think of mascarpone as a richer, decadent greek yogurt – a lightly sweet Italian cheese that I realized I should be eating more often. I topped the bowls with crushed pistachios for a little crunch, but any nut would do.
This is one of those desserts (or brunch treats) that is so effortlessly elegant, especially when entertaining because everything can be made two days ahead, then assemble as needed.