Sauteed Caramel Apples with Mascarpone Creme

Discussion in 'Food and nutrition' started by Jane, Apr 7, 2006.

  1. Jane

    Jane Guest

    Sauteed Caramel Apples with Mascarpone Creme

    3 Granny Smith apples, wedged and cored
    4 Tbsp butter
    1/2 cup brown sugar
    apricot brandy, dash
    1 cup mascarpone creme

    Saute apples lightly with butter. Stir in the brown sugar, caramelizing
    the mixture. Add dash of apricot brandy, and flambe the mixture. Top
    with a mascarpone creme and serve in attractive stemware such as a
    martini glass or wine goblet along with a variety of topping which may
    include crumbled bleu cheese, streusel, granola, craisins, kahlua figs,
    candied pecans, candied walnuts, caramel, chocolate, or white chocolate

    This is a very elegant dessert!

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