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Mixx a Meal Recipes
provided by Nancy Hebb, Director of the Bayview School of Cooking
Listen for Nancy twice daily on Mixx 96.1fm KXXO
Baked
Apples with Mascarpone, Pecans and Caramel Sauce
For the baked apples:
8 medium baking apples (Granny Smith, Jonagold, Cameo, Rome Beauty)
2 tablespoons sugar
1 cup cider
Core the apples, dust with sugar and place in a baking dish. Add cider and bake for an hour at 300º F. Baste occasionally and test to the point at which the apples are softened but still retain their shape.
For the caramel sauce:
4 ounces (1 stick) unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
Melt the butter in a heavy sauce pan over medium-low heat. Stir in sugar. Cook the mixture until spotted born on the surface and golden brown on the bottom, swirling the pan occasionally, 15 to 18 minutes; do not sir more than necessary. (The mixture will be grainy)
Meanwhile, bring the creamer to a simmer in a heavy small saucepan. Remove the caramel mixture from the heat. Gradually whisk in the hot cream. ( the mixture will boil vigororously). Return the caramel to heat and bring to a boil whisking constantly until thickened. Transfer to bowl and cool. Keeps for several weeks in the refrigerator. Transfer to bowl and cool. Makes 2 cups.
For apple stuffing:
12 ounces Mascarpone (room temperature)
4 ounces rough chopped pecans
2 tablespoons rum (optional)
Blend the cheese with the rum and add the chopped nuts. Set aside until ready to fill apple cores
To serve:
Place warm apple on individual plates. Ladle with sauce so that a puddle
forms on the plate. Spoon the cheese mixture into the apples.
