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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:
  • 1 bottle sweet Marsala
  • 1 cup sugar
  • 1 cinnamon stick
  • 1 star anise
  • 4 firm red-skinned apples, cored
For the stuffing:
  • 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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The Magazine of La Cucina Italiana