Side Pannel
Baked Apples Stuffed with Mascarpone
Baked Apples Stuffed with Mascarpone
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 4 lg Apples (Cortland; Rome,
- -or McIntosh) (about 2 lbs)
- 1/4 c Dried currants
- 1/3 c Brandy
- 6 oz Mascarpone
- 1/2 c Chopped walnuts
- 1/2 c Dk brown sugar; firm packed
Directions
Preheat oven to 350 degrees F. Core the apples, leaving the bottoms intact.
Peel off the skin around the top, leaving two-thirds of the apple unpeeled.
Use a grapefuit spoon to hollow out about a 1 1/2-inch wide by 2 1/2-inch
deep pocket in the center of each apple.
Place the currants and brandy in a small saucepan over low heat. Bring to a
simmer and remove from the heat. Pour the currants and brandy into a small
bowl and let cool. When cool, mix in the mascarpone, walnuts and brown
sugar. Fill the pockets of the apples with the stuffing and place the
apples in a shallow baking pan. Add about 1 inch of water. Bake until the
apples are tender, about 30 minutes. Serve the stuffed apples warm or cold.
Peel off the skin around the top, leaving two-thirds of the apple unpeeled.
Use a grapefuit spoon to hollow out about a 1 1/2-inch wide by 2 1/2-inch
deep pocket in the center of each apple.
Place the currants and brandy in a small saucepan over low heat. Bring to a
simmer and remove from the heat. Pour the currants and brandy into a small
bowl and let cool. When cool, mix in the mascarpone, walnuts and brown
sugar. Fill the pockets of the apples with the stuffing and place the
apples in a shallow baking pan. Add about 1 inch of water. Bake until the
apples are tender, about 30 minutes. Serve the stuffed apples warm or cold.
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