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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
- 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..
- 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.
- Transfer arm apples to serving plates, sprinkle with Spiced Pecans and pour sauce around and over them. 4 servings.
- Chicago IL Original Title: Baked Apples Stuffed with Mascarpone, Dry
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 46 | 16% |
| Total Fat 5.22g | 7% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 219mg | 9% |
| Potassium 284mg | 8% |
| Total Carbs 39.23g | 10% |
| Dietary Fiber 5.2g | 17% |
| Sugars 28.32g | 19% |
| Protein 2.73g | 4% |
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