Caramel covered Rosemary Spiked Strawberries

I have no pictures of these dishes right now.  Just trust me.  Oh so yummy!

For the sweet strawberry dessert, get a bunch of strawberries, and some fresh rosemarry.
Take off the leaves of the rosemarry, and spike the strawberries onto the stalks, making a bit of fruit kabob type thing.  Set aside.

Get a pan and add about 8 Tbsp of water.  Bring to boil with just over a cup of sugar.  That is going to make your caramel.  Mix it slightly, but don't mix it much.  It will start to bubble and then to a lovely caramel color.  When it is golden brown you put it over the strawberries. 

To go with it do a mascarpone cream.  Sweeten it to taste.  Whissk it up.  It will go really shiny with the sugar in there.  Add a bit of lemon to it, or vanilla i you want.  You want it to be a subtle flavor. 
Finely slice the rosemary leaves that you previously took from the stalks, add it to the cream.  If you added the lemon flavoring, throw in a bit of lemon zest. 

Add a dolop to the top of the strawberries, and chill until you are ready to eat it.