Fruit Gratin with Calvados and Mascarpone

Fruit Gratin with Calvados and Mascarpone
Photo by Richard Gerhard Jung


  • ½ cup Calvados or Cognac
  • 2 tablespoons confectioners sugar
  • 1 cup mascarpone cheese
  • 5 tablespoons light brown sugar
  • 2 tablespoons unsalted butter
  • 24 dried apricots (preferably California)
  • 18 pitted prunes (dried plums)
  • + 4 more ingredients
    • 6 2- by 1/4-inch strips fresh lemon zest
    • 1 melon-ball cutter
    • 1 ½ pounds small Gala, Empire, or Golden Delicious apples
    • 1 ½ pounds firm-ripe Seckel (9), Forelle (6), or Bartlett (3) pears

Preheat oven to 400°F. Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter. Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends. Melt butter in a 14- by 9-inch oval gratin dish or o...

View full recipe at Epicurious


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