Poached Mcintosh Apples With A Triple Berry Mascarpone Filling Food

CINNAMON POACHED APPLES

Steps:

• In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.

POACHED APPLES WITH VANILLA CINNAMON SYRUP

Steps:

• In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar. Cover with water then bring to a simmer over medium to low heat for twenty minutes. Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
• Use four small serving bowls with matching underliner plates then place one apple in the middle of each bowl. Pour warm syrup over each apple and then garnish cinnamon sticks and vanilla beans.

RED WINE POACHED PEARS WITH MASCARPONE FILLING

Steps:

• Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
• Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
• Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
• Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

RED WINE POACHED ANJOU PEARS STUFFED WITH MASCARPONE

Steps:

• Place the wine, peppercorns, vanilla beans, zest, cardamom and sugar in a 2 1/2-quart saucepan and cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Bring the saucepan to a boil then reduce to a gentle simmer. Place the pears in the saucepan and cook for about 30 to 45 minutes, or until the pears are tender.
• Remove the pears from the poaching liquid and set aside on a plate. Allow them to cool completely.
• While the pears are cooling, strain the poaching liquid and discard solids. Return the liquid to the pan, increase the heat to medium-high and reduce the poaching liquid to a syrup, about 5 to 10 minutes. You should have about 1/2 cup syrup. Set aside.
• When the pears are cool enough to handle, remove the inner core using a melon baller. Stuff each pear with 2 tablespoons of the mascarpone.
• To serve, pour about 2 tablespoons of the poaching syrup on a chilled appetizer plate with a pear in the center. Sprinkle toasted pistachios around the plate and garnish with mint leaves and orange zest. Drizzle with creme anglaise, if desired.

HONEY-POACHED PEARS WITH MASCARPONE

Steps:

• Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
• Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
• Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.

BERRY MASCARPONE TRIFLE

Steps:

• In a large bowl whip the heavy cream until stiff peaks form.
• Add 1/2 cup confectioners' sugar and mix until well blended.
• In a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
• Fold in whipped cream.
• In a medium bowl, puree thawed mixed berries with granulated sugar. Microwave for 1-2 minutes if necessary.
• Separate lady fingers and dip each one (flat side down) in the berry puree.
• Arrange in concentric circles on the bottom of the trifle bowl. Stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. This will create a cake "crust" for the filling.
• Drizzle berry puree over the ladyfingers on the bottom.
• Spread mascarpone/cream mixture over ladyfingers.
• Add strawberries and blackberries. Continue layers of cream, berries, and puree.
• In center layer, add more ladyfingers.
• Continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
• Arrange strawberry slices along the edge of the the trifle bowl. Arrange raspberries and blackberries in concentric circles on the top layer of cream. Cover and refrigerate for 2 hours.
• Reserve remaining puree for guests to drizzle over individual servings.

CINNAMON POACHED APPLES WITH TOASTED WALNUTS

Steps:

• Bring apple juice, cinnamon, and ginger to a boil.
• Add apples, cover with parchment; simmer until tender, 8 minutes.
• Remove and sprinkle with walnuts.