Poached Apples with Mascarpone-mint Cream
From Italian Cooking and Living, October/November 2001
Be sure to remove an ample amount of apple flesh along with
the core to accommodate the mascarpone cream.
For the apples:
For the stuffing:
- 1 bottle sweet Marsala
- 1 cup sugar
- 1 cinnamon stick
- 1 star anise
- 4 firm red-skinned apples, cored
- 1 pound mascarpone (preferably imported Italian)
- 1/2 cup honey
- 1/4 cup mint leaves, julienned
- grated zest of 1 lemon
- 4 basil sprigs
Make the apples: Combine the Marsala, sugar, cinnamon, and
star anise in a 3-quart pot. Bring to a boil over medium heat. Drop in the apples;
cook until tender when pierced with a knife, about 25 minutes. Remove the apples
to a plate with a slotted spoon. Reduce the Marsala syrup to a thick glaze,
about 45 minutes over medium-low heat.
Meanwhile, make the stuffing: Beat the mascarpone, honey,
mint, and lemon zest in a medium bowl. Spoon the warm syrup onto each of 4 plates.
Top with the apples. Spoon one-quarter of the mascarpone cream into the cavity
of each apple. Serve, garnished with the basil. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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