I’ve done this recipe, by request, a couple times since that evening. For many a heavy confection-laden dessert is not what they have in mind. Just some berries in a glass will do well, thank you. Pair that with a nice porto and the diners and I are happy children.
Combine diced treefruits such as plums, pears, apricots, etc. with
a variety of seasonal berries.
Cover with a mixture of 80% Campari, 20% water.
Let sit for 2+ hours.
Place in individual martini glasses.
Top with plain yoghurt.
Garnish with mint sprigs.
Article written and Recipes created by BourbonBlog.com Chef/Mixologist Stephen Dennison