Recipe - Baked Apples Stuffed With Mascarpone

4 lg Apples (Cortland; Rome,
or McIntosh) (about 2 lbs)
One fourth cup Dried currants
1/3 cup Brandy
6 ounce Mascarpone
One half cup Chopped walnuts
One half cup 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 twothirds of the apple unpeeled.
Use a grapefuit spoon to hollow out about a 1 1/2inch wide by 2 1/2inch
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 placel@worldnet.att.net

MMRecipes Digest V3 #178

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.