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  • Baked Apples Stuffed With Mascarpone And Cherries

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    Baked Apples Stuffed With Mascarpone And Cherries
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lrg Baking apples, (Pippen or possibly Rome Beauty or possibly Cortland)
    • 1/4 c. Warm water
    • 2 c. Zinfandel
    • 1/2 c. Dry tart cherries
    • 1/2 c. Sargento Ricotta or possibly Mascarpone cheese
    • 3 ounce Neufchatel cheese
    • 1 1/2 tsp Grated lemon rind
    • 1/4 tsp Salt
    • 1 1/2 Tbsp. Sugar Spiced Pecans, see recipe

    Directions

    1. Slice 1/2-inch piece off top of Each apple; reserve. Core apples using small melon baller; throw away core. Peel upper one-fourth of each apple; place in shallow baking dish just large sufficient to hold apples. Replace apple tops and pour 1/4 c. warm water around apples. Bake at 350 F 45 min, basting occasionally, or possibly till apples are tender but still hold their shape. In saucepan, heat wine and cherries to simmer. Turn off heat; let stand 30 min 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 till wine is reduced to 1 c..
    2. Cold slightly; keep hot till serving time. Remove apples from oven; let cold 15 min. Remove and set aside apple tops. Carefully fill cavity of each apple with one-fourth of cheese mix, mounding it on the apple tops. Replace apple tops. Return to oven briefly to rewarm, if you like.
    3. Transfer arm apples to serving plates, sprinkle with Spiced Pecans and pour sauce around and over them. 4 servings.
    4. Chicago IL Original Title: Baked Apples Stuffed with Mascarpone, Dry

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