Ingredients

8 ounces Mascarpone

2 Tablespoons Honey

1 teaspoon Cinnamon, ground

8 pieces Baguette (cut 2 inches thick)

2 Eggs

1/8 cup Milk

Vegetable oil as needed

1 pound Fresh Bing cherries, seeded, quartered

3 Tablespoons Sweet wine

3 Tablespoons Water

Preheat oven to 200 degrees. Preheat griddle or pan to medium-high heat.

Mix together mascarpone, honey and cinnamon and set aside.

Make a 2-inch slit in the bottom crust of each sliced baguette to form pockets. Evenly fill each piece with mascarpone mixture. Beat eggs and milk together in a shallow bowl; dip all cut sides of stuffed baguettes into egg mixture till moistened – coat the crust as well for a shiny finish.

Cook on oiled griddle or pan till golden on each side. It is important not to let the center get too hot or the mascarpone will liquefy and run. Hold in warm oven up to 10 minutes.

Cherry Compote: Put water and quartered cherries into a small saucepan. Cook over medium heat for about 10 minutes; add Sweet wine and lower heat to warm. Hold warm till service.

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