Recipe - Baked Apples Stuffed With Mascarpone And Cherries

4 lg Baking apples; (Pippen or
Rome Beauty or Cortland)
One fourth cup Hot water
2 cup Zinfandel
One half cup Dried tart cherries
One half cup Sargento Ricotta or
Mascarpone cheese
3 ounce Neufchatel cheese
1 One half teaspoon Grated lemon rind
One fourth teaspoon Salt
1 One half tablespoon Sugar
Spiced Pecans; see recipe

Slice 1/2inch piece off top of Each apple; reserve. Core apples using
small melon baller; discard core. Peel upper onefourth of each apple;
place in shallow baking dish just large enough to hold apples. Replace
apple tops and pour One fourth 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 onefourth 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 http://www.roa.com/index.html,
Recipes of America, Milwaukee PBS MCBuster formatted by Gail Shermeyer
4paws@netrax.net on Mar 25, 1997

Recipe by: http://www.roa.com/index.html, Recipes of America

Posted to EATL Digest by Bob & Carole Walberg walbergr@MB.SYMPATICO.CA
on Dec 1, 1997