Caramel-Baked Apples with Mascarpone Caramel-Baked Apples with Mascarpone

Author: Canadian Living

Enjoy a fall celebration with our "Heavenly Harvest Menu" in the October 2006 issue of Canadian Living magazine.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2006



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 4 mg
  • Calories 599.0
  • Total fat 36 g
  • Cholesterol 105 mg
  • Saturated fat 23 g
  • Total carbohydrate 71 g


  • Iron 5.0
  • Calcium 4.0
  • Vitamin A 15.0
  • Vitamin C 8.0
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Baking & Desserts

Caramel-Baked Apples with Mascarpone