Baked apples stuffed with mascarpone
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Apples (Cortland; Rome, or McIntosh) (about 2 lbs) |
| ¼ | cup | Dried currants |
| ⅓ | cup | Brandy |
| 6 | ounces | Mascarpone |
| ½ | cup | Chopped walnuts |
| ½ | cup | 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 1½-inch wide by 2 ½-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.
Source: "Starbucks Passion for Coffee".
Date: Thu, 27 Jun 1996 13:11:26 GMT From: Linda Place <placel@...>
MM-Recipes Digest V3 #178
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .