Baked apples stuffed with mascarpone

Yield: 4 Servings

Measure 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

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, .

Similar recipes