(This post was written and scheduled in advance for my maternity leave. I will be unable to respond to email or comments during this time. Thank you for your understanding and patience as I spend this time with my family.)
Creamy mascarpone, lightly seasoned apples warmed in the oven. I had every intention of making a pie with these apples, but I just didn’t feel like it. I’ve been going crazy with quiches and galettes, and I guess when the time came to use these apples, I just wasn’t in the mood for another crusted confection.
But, I definitely wanted apples – perfectly spiced apples so I could pretend that there was a chill in the air and that the leaves were falling all around Amiens. Even though they’re not.
Today was actually the first day that reminded me of how autumn is supposed to be. In fact, it was the perfect fall day and I spent it shopping and lunching at the largest – and coolest – flea market I’ve ever seen. The temperature even dipped below 70 degrees. It was wonderful.
These apples are obviously a perfect treat for days like this, and all you have to do is cut them up and toss them into the oven. I didn’t even bother to peel them. I love the way the peel crisps up in the oven and preserves the tart flavor of the apples, but you can definitely peel yours if you prefer.
While the apples were toasting away in the oven, I whipped up some sweetened mascarpone cheese for a topping. It’s really great on its own, but it compliments the acidity of the apples and makes this dish so much fancier. And, we want to be fancy when we can, don’t we?
Once the apples were nice and soft and caramelized, I let them cool for a few minutes. I probably could have waited longer (about 10 minutes would be perfect), but I’m way too impatient for that. I scooped them into bowls and topped them with a generous portion of the whipped mascarpone. Don’t be fooled by the pictures here, I added way more mascarpone to the bowls before we ate the apples.
- For the apples:
- 6 Granny Smith apples, cored and sliced
- 2 teaspoons lemon juice
- 1/4 cup light brown sugar
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom (optional)
- 1/2 tablespoon cornstarch
- For the mascarpone:
- 1 cup mascarpone cheese
- 2 tablespoons sugar
- 3 tablespoons heavy creamy
- 1 teaspoon vanilla extract
- Preheat oven to 375˚F (190˚C).
- In a large bowl, combine the apple ingredients. Stir to combine. Allow the apples to macerate with the sugar and lemon juices.
- Transfer apples to a square baking dish and bake for 25 – 30 minutes, or until apples are tender.
- While apples are baking, prepare the mascarpone topping. In a bowl with an electric mixer, beat together cream, mascarpone, sugar and vanilla extract until light and fluffy. Set aside.
- Remove the apples from the oven and allow them to cool for about 10 minutes before serving.
- To serve: scoop apples into serving bowls and top with a large dollop of whipped mascarpone.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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