Baked Apples Stuffed with Mascarpone and Cherries
INGREDIENTS:
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
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
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.
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.