This recipe combines the flavors of orange and blackberry intensifying both through the use of wine and bitters. Cooking the blackberries with blackberry merlot for the sauce provides a deeper flavor. For the filling, using orange zest and orange bitters provides intense flavor while still maintaining a firm filling. Chilling the filling in the freezer for 10 minutes prior to assembling the sandwich and again after assembly ensures the Mascarpone cheese does not melt completely. Adding blackberry merlot to the whipped cream in Flavor Tier 6 provides a surprising flavor boost.
1 c blackberries
1 c + 1 T blackberry merlot
3 1/2 T sugar
1/8 t nutmeg
8 oz Mascarpone cheese, room temperature
1 ½ t orange zest
4 dashes orange bitters
1 Loaf Arcadia Orange Pound Cake
Unsalted butter, room temperature
½ c heavy whip cream
1 T powdered sugar
In a medium saucepan, place blackberries and 1 cup merlot. Over medium high heat, bring to a boil. Reduce heat to medium and simmer until thick and reduced, about 4-5 minutes. While simmering, mash blackberries with back of spoon. Add sugar, return to simmer and cook an additional 4-5 minutes until mixture is syrupy.
Remove pan from heat, stir in nutmeg and set aside.
In a small bowl, combine mascarpone, orange zest and orange bitters. Cover with plastic and place in freezer for 10 minutes.
Slice eight ½” thick slices of pound cake. On four of the slices, spread 1 teaspoon orange marmalade.
On each of the other four slices, spread 1 ½ tablespoon mascarpone. Place marmalade covered sliced on top of mascarpone slices. Brush butter on one side of each sandwich.
Wrap individually in plastic wrap and place in freezer for 10 minutes.
Heat griddle to 350° or heavy skillet over medium heat. Place sandwiches, butter side down on the pan. Brush butter on top side of sandwich. Cook until browned, about 4-5 minutes. Turn and cook an additional 4-5 minutes until browned. Remove from pan.
If serving immediately, place on individual serving plates. If serving later, place on a platter or baking sheet and cover with plastic and refrigerate. Reheat in 350° oven until warmed, about 5-10 minutes, watching closely to ensure cheese does not melt out of the sandwich.
Place a small mixing bowl in the freezer for 15 minutes. Remove from freezer. Place whipping cream in bowl and beat until soft peaks form. Add powdered sugar and ½ tablespoon merlot. Continue beating until stiff peaks form.
Place one sandwich on each serving plate. Cut in half diagonally. Pour 2-3 tablespoons of blackberry syrup over sandwiches. Add a dollop of whipped cream. Serve.