| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dessert |
4 |
Servings |
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 |
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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