Saffron Poached Apples with Maple Mascarpone Recipe Video
This dessert recipe from Italian cuisine can be served as a side dish and this tasty salad can be boiled before serving .
Ingredients
1/2 of a Granny Smith Apple, sliced thin on a mandoline
1/4 cup sugar
1/4 cup water
1/2 tsp lemon zest (reserve a pinch)
1/2 tsp lime zest
1/2 containers (4 oz) Mascarpone Cheese (Cheese Shop)
1 Tbsp Wegmans Pure Maple Syrup
8 Mini Empire Apples, peeled and cored
small pinch Spice Islands Pure Spanish Saffron
1/2 cup pear liqueur
1 1/2 cups dry white wine
1/2 cup Wegmans Apple Cider
1 1/2 cups water
2 McCormick Gourmet Collection Cinnamon Sticks
pinch of lemon zest
pinch of McCormick Gourmet Collection Ground Cloves or one whole clove
1/4 cup Wegmans Pure Maple Syrup
1 Tbsp Wegmans Clover Honey
1/3 pkg (4 cookies) Wegmans Old Fashioned Soft Molasses Cookies, crumbled
Directions
Preheat oven to 225 degrees.
1. Prepare garnish: Make simple syrup by adding sugar, water, and citrus zests to medium saucepan on MEDIUM-LOW. Cook, stirring, 10 min, until syrupy. Dip Granny Smith apple slices in syrup; place in single layer on silpat or double parchment paper-lined baking sheet. Bake 2 hours, until crisp and dry (slices will dry and crisp up further as they cool). As apple slices bake, prepare rest of recipe.
2. Prepare filling: Blend mascarpone with maple syrup; chill until ready to use.
3. Prepare poaching liquid: Add saffron to pear liqueur for a few min to allow it to "bloom." Add liqueur with saffron, wine, cider, water, cinnamon sticks, reserved pinch of lemon zest, clove, maple syrup, and honey to stockpot on LOW. Stir; let mixture come to a simmer.
4. Add whole mini-Empire apples; cook 20-25 min, until tender but not falling apart. Remove from liquid; transfer to clean platter. Chill, covered, 2 hours.
5. Bring poaching liquid to rapid simmer by raising heat to MEDIUM-HIGH. Cook until reduced by half.
6. To serve: Center apple on plate. Pipe mascarpone into apple core cavity. Drizzle with poaching glaze; top with crumbled cookies and garnish with 2-3 dried apple slices.
1. Prepare garnish: Make simple syrup by adding sugar, water, and citrus zests to medium saucepan on MEDIUM-LOW. Cook, stirring, 10 min, until syrupy. Dip Granny Smith apple slices in syrup; place in single layer on silpat or double parchment paper-lined baking sheet. Bake 2 hours, until crisp and dry (slices will dry and crisp up further as they cool). As apple slices bake, prepare rest of recipe.
2. Prepare filling: Blend mascarpone with maple syrup; chill until ready to use.
3. Prepare poaching liquid: Add saffron to pear liqueur for a few min to allow it to "bloom." Add liqueur with saffron, wine, cider, water, cinnamon sticks, reserved pinch of lemon zest, clove, maple syrup, and honey to stockpot on LOW. Stir; let mixture come to a simmer.
4. Add whole mini-Empire apples; cook 20-25 min, until tender but not falling apart. Remove from liquid; transfer to clean platter. Chill, covered, 2 hours.
5. Bring poaching liquid to rapid simmer by raising heat to MEDIUM-HIGH. Cook until reduced by half.
6. To serve: Center apple on plate. Pipe mascarpone into apple core cavity. Drizzle with poaching glaze; top with crumbled cookies and garnish with 2-3 dried apple slices.
Editors Review
This season when apples are in plenty try making this awesome poached apple dessert which is so easy to make and tastes royal. You will never take apples for granted after having this dessert that brings out the true flavors of the fruit.Questions, Comments and Reviews
By Same Chef
Chef
