Caramel-Baked Apples with Mascarpone
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 599599 cal |
| total fat | 36 g36g total fat |
| sat. fat | 23 g23g sat. fat |
| carb | 71 g71g carb |
| fibre | 3 g3g fibre |
| chol | 105 mg105mg chol |
| sodium | 4 mg4mg sodium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 55 iron |
| vit A | 1515 vit A |
| vit C | 88 vit C |
Enjoy a fall celebration with our "Heavenly Harvest Menu" in the October 2006 issue of Canadian Living magazine.
Ingredients
- 2 cups granulated sugar 2 cups granulated sugar
- 1/2 cup water 1/2 cup water
- 2/3 cup unsalted butter 2/3 cup unsalted butter
- 8 baking apples 8 baking apples
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1-1/2 cups mascarpone cheese , softened1-1/2 cups mascarpone cheese or ice cream, softened
Preparation
In large heavy saucepan, cook sugar with water over medium heat until sugar is dissolved. Bring to boil over medium-high heat; boil, without stirring but brushing down side of pan with pastry brush dipped in water until caramel colour, 7 to 12 minutes. Remove from heat; whisk in butter until smooth. Pour into two 8-inch (2 L) square metal cake pans.
Peel apples; cut each in half, core and place in bowl. Sprinkle with lemon juice and toss. Place, rounded side down, in sauce. Bake in 425°F (220°C) oven, basting halfway through, until tender, about 30 minutes. Make-ahead: Store at room temperature for up to 8 hours; rewarm if desired.) Divide among dessert dishes; spoon mascarpone on top.
Source : Canadian Living Magazine: October 2006
Related content
-
-
-
-
Blomidon Inn Appel Taart
This winning dessert from the Blomidon Inn in Nova Scotia's Annapolis Valley celebrates one of...
