Baked Apples Stuffed With Mascarpone Recipe

• 4 lrg Apples (Cortland, Rome, or possibly McIntosh) (about 2 lbs)
• 1/4 c. Dry currants
• 1/3 c. Brandy
• 6 ounce Mascarpone
• 1/2 c. Minced walnuts
• 1/2 c. Dk brown sugar, hard packed

1. Preheat oven to 350 degrees F. Core the apples, leaving the bottoms intact.
2. Peel off the skin around the top, leaving two-thirds of the apple unpeeled.
3. Use a grapefuit spoon to hollow out about a 1 1/2-inch wide by 2 1/2-inch deep pocket in the center of each apple.
4. Place the currants and brandy in a small saucepan over low heat.
5. Bring to a simmer and remove from the heat.
6. Pour the currants and brandy into a small bowl and let cold.
7. When cold, fold in the mascarpone, walnuts and brown sugar.
8. Fill the pockets of the apples with the stuffing and place the apples in a shallow baking pan.
9. Add in about 1 inch of water.
10. Bake till the apples are tender, about 30 min.
11. Serve the stuffed apples hot or possibly cool.

apples, currants, brandy, mascarpone, walnuts, dk brown sugar

Taken from cookeatshare.com/recipes/baked-apples-stuffed-with-mascarpone-73893 (may not work)