Michael Moscato

Second Place Dessert
2017 Cooking with Ohio Wines Competition at the Ohio State Fair

1 two-layer prepared pie crust
1 1/2 C toasted almonds
1 C Ohio Concord Wine
1 tbsp. cornstarch
1 (18 oz.) jar blackberry preserves
3 C fresh blackberries
4 C mini marshmallows

1. Prepare a 12-inch tart pan by lining with refrigerated pie crust. Cover crust well with 1 cup toasted almonds.
2. In a medium mixing bowl, place wine and cornstarch. Mix well until cornstarch is well dissolved. Pour in blackberry preserves. Blend well together until a smooth liquid is acquired. Pour in 2 cups of marshmallows and fold together.
3. Arrange 1 cup of blackberries over the toasted almonds in the dough shell. Pour the wine/marshmallow solution over the fresh blackberries. Place in preheated oven for 35 minutes.
4. Remove from oven and top with remainder of marshmallow and fresh blackberries. Evenly distribute the remainder of the toasted almonds. Allow to cool completely and serve.