Fruit Gratin With Calvados And Mascarpone
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
Calvados5 tbsps
Light Brown Sugar (packed)2 tbsps
Confectioners SugarDirections:
1
Preheat oven to 400°F
2
Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter
3
Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends
4
Melt butter in a 14- by 9-inch oval gratin dish or other 2 1/2- to 3-quart shallow baking dish in middle of oven, about 2 minutes
5
Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat
6
Cover dish tightly with foil and bake in middle of oven, gently turning fruit and basting occasionally with juices, until apples and pears are tender but not falling apart, about 1 hour
7
Remove dish from oven
8
Preheat broiler
9
Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar
10
Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit
11
Put confectioners sugar in a fine-mesh sieve and sift over fruit
12
Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes
13
Preheat oven to 400°F
14
Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter
15
Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends
16
Melt butter in a 14- by 9-inch oval gratin dish or other 2 1/2- to 3-quart shallow baking dish in middle of oven, about 2 minutes
17
Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat
18
Cover dish tightly with foil and bake in middle of oven, gently turning fruit and basting occasionally with juices, until apples and pears are tender but not falling apart, about 1 hour
19
Remove dish from oven
20
Preheat broiler
21
Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar
22
Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit
23
Put confectioners sugar in a fine-mesh sieve and sift over fruit
24
Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes
25
Available in Italian markets and many supermarkets
26
Available in Italian markets and many supermarkets
27
Available in Italian markets and many supermarkets