Baked Apples Stuffed With Mascarpone
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dessert | 4 | Servings | |
INGREDIENTS
| 4 | 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 |
INSTRUCTIONS
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. Source: "Starbucks Passion for Coffee". Date: Thu, 27 Jun 1996 13:11:26 GMT From: Linda Place <placel@worldnet.att.net> MM-Recipes Digest V3 #178 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 256
Total Fat: 29.2g
Cholesterol: 58.5mg
Sodium: 26.7mg
Potassium: 145.2mg
Carbohydrates: 10.5g
Fiber: 1.6g
Sugar: 6.4g
Protein: 4.8g