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Baked Apples Stuffed with Mascarpone and Cherries

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  • 4 lg Baking apples; (Pippen or Rome Beauty or Cortland)
  • 1/4 c Hot water
  • 2 c Zinfandel
  • 1/2 c Dried tart cherries
  • 1/2 c Sargento Ricotta or Mascarpone cheese
  • 3 oz Neufchatel cheese
  • 1 1/2 ts Grated lemon rind
  • 1/4 ts Salt
  • 1 1/2 tb Sugar
  • Spiced Pecans; see recipe


Slice 1/2-inch piece off top of Each apple; reserve. Core apples using small melon baller; discard core. Peel upper one-fourth of each apple; place in shallow baking dish just large enough to hold apples. Replace apple tops and pour 1/4 cup hot water around apples. Bake at 350øF 45 minutes, basting occasionally, or until apples are tender but still hold their shape. In saucepan, heat wine and cherries to simmer. Turn off heat; let stand 30 minutes to plump cherries. Strain cherries; reserve both cherries and wine separately. In medium Mixing bowl, mix cherries, Ricotta, Neufchatel, lemon rind and salt; set aside. In small saucepan, heat wine and sugar to a boil. Reduce heat; simmer until wine is reduced to 1 cup. Cool slightly; keep warm until serving time. Remove apples from oven; let cool 15 minutes. Remove and set aside apple tops. Carefully fill cavity of each apple with one-fourth of cheese mixture, mounding it on the apple tops. Replace apple tops. Return to oven briefly to rewarm, if desired. Transfer arm apples to serving plates, sprinkle with Spiced Pecans and pour sauce around and over them. 4 servings. Source: Zinfandel Restaurant - Chicago IL Original Title: Baked Apples Stuffed with Mascarpone, Dried Cherries and Spiced Pecans Downloaded from, Recipes of America, Milwaukee PBS MCBuster formatted by Gail Shermeyer <> on Mar 25, 1997
Recipe by:, Recipes of America
Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA> on Dec 1, 1997