RED FRUITS WITH FOAMING SAUCE

4 oz. Cherries, washed and trimmed
8 oz. Cranberries
3 oz. Light brown sugar or Florida Honey
3/4 cup Unsweetened apple juice
1 Cinnamon stick, broken
10 1/2 oz. Small Florida strawberries, washed, hulled and halved

Sauce:
8 oz. Raspberries, thawed if frozen
2 Tbsp. Corn Syrup
3 1/2 oz. Marshmallows

Place the cherries, cranberries, and sugar in a saucepan. Pour in the apple juice and add the cinnamon stick. Bring the mixture to a boil and simmer gently for 10 minutes until the fruit has just softened.

Stir the strawberries into the cranberry and sugar mixture and mix well. Transfer the mixture to a bowl, cover, and leave to chill in the refrigerator for about 1 hour. Remove and discard the cinnamon stick.

Just before serving, make the sauce. Place the raspberries and corn syrup in a small saucepan, bring to a boil, and simmer for 2-3 minutes until the fruit is just beginning to soften. Stir the marshmallows into the raspberry mixture and heat through, stirring, until the marshmallows begin to melt.

Transfer the fruit salad to serving bowls. Spoon over the raspberry and marshmallow sauce and serve.

GRILLED CIABATTA BREAD WITH MASCARPONE & HONEY

1 pint Florida Strawberries
1 loaf Ciabatta
1 Tbsp. Oil
1/4 bunch Florida Mint
8 oz. Mascarpone Cheese
1/2 cup Honey

Bush oil on the bread and grill. Slice strawberries thin and chop mint finely. Mix strawberries, mint and cheese together. Then add the honey, spread on bread.