Monday, February 2, 2009

Baked apples with cinnamon mascarpone

Preparation Time 20 minutes
Cooking Time 65 minutes

Ingredients (serves 6)
* 1 lemon
* 6 large (about 200g each) granny smith apples
* 50g butter, chopped
* 45g (1/4 cup, lightly packed) brown sugar
* 2 x 7cm cinnamon sticks, roughly broken
* 6 whole cloves
* 250ml (1 cup) dessert wine
Cinnamon mascarpone
* 1 x 250g ctn mascarpone
* 3 tsp honey
* 1/2 tsp ground cinnamon

1. To make the cinnamon mascarpone, combine the mascarpone, honey and cinnamon in a medium bowl. Cover with plastic wrap and place in the fridge for 15 minutes to chill.
2. Meanwhile, preheat oven to 180°C. Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into thin strips.)
3. Use a small sharp knife to remove the base of each apple. Use an apple corer to remove the core from each apple, starting at the base and working upwards, leaving the stalk intact. Place the apples in a baking dish. Scatter the lemon rind, butter, sugar, cinnamon and cloves around the apples. Pour over the wine and cover the dish tightly with foil.
4. Bake in oven for 30 minutes or until the apples are soft. Remove the foil and bake for a further 25-30 minutes or until lightly caramelised. Transfer the apples to a plate and cover loosely with foil to keep warm.
5. Pour the pan juices into a frying pan and place over high heat. Bring to the boil. Cook, stirring, for 3-4 minutes or until the sauce thickens. Remove from heat. Place the apples in a large serving bowl. Pour over the sauce and serve with the cinnamon mascarpone.

Notes & tips
* You can prepare this recipe to the end of step 1 up to 1 day ahead. Cover and place in the fridge. Continue from step 2 up to 1 hour before serving.

Australian Good Taste - Page 51
Recipe by Louise Pickford


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