Wednesday, February 3, 2010

Apple Crisp with Mascarpone Maple Cream

Okay my peeps, hot off the press this one is...I out of the oven. A sure sign that something I made is good is if the room is silent while people are eating...I take pride and joy in the fact that I helped create a little moment of bliss for someone. Tonight for dinner I made chicken soup with my cheddar scones...if you haven't made those scones yet I highly suggest you scroll through my archived posts and find it and then make will be very happy. For dessert I made a yummy apple crisp with Pink Lady apples, and topped it off with a smooth mascarpone maple cream...oh heaven I have found you. Thanks goes out to Ina Garten for once again providing me with a yummy recipe, that woman has a true gift. I left out the zests in my recipe because I am an anti zest person for the most sue me for not wanting to eat wax...and also because I was too lazy to do that one extra step. I often make this mascarpone maple cream to top my sweet potato pancakes or gingerbread waffles, but wanted another excuse to use mascarpone again.

Apple Crisp
adapted from Ina Garten

Combine in bowl, coat apples, and then layer in 9x13 cake pan.
5 lbs pink lady apples...or another semi tart apple peeled, cored, and sliced
2 TBS orange juice

2 TBS lemon juice

1/2 cup sugar

2 tsp cinnamon

1 tsp nutmeg

Mix together in mixer and then crumble over apples.
1 1/2 cups flour
3/4 cup sugar

3/4 cup brown sugar
1/2 tsp salt

1 cup old school oats

1/2 lb butter diced

Bake at 350 degrees for 1 hour until toasted golden.

Mascarpone Maple Cream

8 oz mascarpone cheese
1/8 cup maple syrup
1 tsp cinnamon

Mix together until smooth and then chill before using.

If you want to learn more about the wonderful gift from God known as "Mascarpone cheese" read this...

No comments:

Post a Comment