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Baked Apples Stuffed with Mascarpone

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  • 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.
Source: "Starbucks Passion for Coffee".
Date: Thu, 27 Jun 1996 13:11:26 GMT
From: Linda Place <>
MM-Recipes Digest V3 #178
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,