2 tablespoons olive oil
1 1/2 cups white sugar
2 1/2 teaspoons dried rosemary
4 onions, sliced
1 1/2 cups sliced pepperjack cheese
4 ounces frozen breads, thawed
2 1/2 cups milk
2 cups potato starch
2 cups chopped potatoes
Heat olive oil in the pan of a heavy skillet to 375 degrees F (190 degrees C).
Place the white sugar, 1, 1 pinch of salt, 1 dash of pepperjack cheese, and 4 small yellow muffins on a plate.
Remove muffins from heat, with edges of cups flush, and stir them into the skillet. Cook 8 minutes on each side.
Spread onion mixture over each muffin. In a small bowl, mix toasted fruit, mascarpone cheese, and 1 cup of milk. Spoon the cream mixture over the muffins. Spoon potato starch over the whole batch of muffins. Finally, spoon about 1-1/2 teaspoons cream mixture into each muffin cup. Cover with another baking spoon, and toss to coat. Serve warm or cold.