Baked Apples Stuffed with Mascarpone

Lynnda Cloutier


This is a recipe I got from a Starbucks cookbook

pinch tips: How to Core and Slice a Pineapple




4 large cortland, rome or mcintosh apples, about 2 lbs. total
1/4 cup dried currants
1/3 cup brandy
6 oz. mascarpone
1/2 cup chopped walnuts
1/2 cup dark brown sugar, firmly packed

Directions Step-By-Step

Preheat oven to 350. Core apples,leaving the bottoms intact. Peel off the skin around the top, leaving two thirds of the apple unpeeled. Use a grapefruit spoon to hollow out about a 1 1/2 inch wide by 2 1/2 inch deep pocket in center of each apple. Put currants and brandy in small pan over low heat. Bring to a simmer and remove form heat. Pour currants and brandy into a small bowl and let cool. When cool, mix in mascarpone, walnuts, and brown sugar. Fill pickets of apples with the stuffing and place apples in shallow baking pan. Add about 1 inch of water. Bake until apples are tender, about 30 minutes. Serve stuffed apples warm or cold. Serves 4

About this Recipe

Course/Dish: Fruit Desserts