Description
by Bruce Jacobs/Bristol Farms

Ingredients

• 36 fresh large strawberries
  
• 8 ounces mascarpone cheese
  
• 3 tablespoons Disaronno
  
• 1 tablespoon honey
  
• 2 tablespoons pistachio nuts, shelled and minced
  
• 36 small fresh mint leaves, to garnish (optional)

Preparation
To prepare strawberries, cut bottom off each strawberry using sharp knife-strawberries will stand flat. Flip each strawberry over and slice off top. Using small melon baller or small sharp knife, cut hole in top of each strawberry about 1/2 way to the bottom of strawberry; set aside. In small bowl, place mascarpone cheese, Disaronno and honey; gently mix, but not overmix. Place cheese mixture in small pastry bag with star tip (or snip a corner off a zip-closure plastic storage bag); gently fill each strawberry with cheese mixture allowing mixture to mound above the edge of strawberry. Garnish stuffed strawberries with small mint leaf and sprinkle with chopped pistachio.

Nutrition
no information available

Serves
Yields 36 strawberries.

Variations
no information available