Fruit Gratin With Calvados And Mascarpone Recipes

FRESH FRUIT WITH HONEY VANILLA MASCARPONE

Fresh Fruit with Honey Vanilla Mascarpone image

Provided by Ina Garten

Categories dessert

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 apricots, pitted and sliced
2 plums, pitted and sliced
1 kiwi, peeled and sliced
1 cup cherries, pitted and sliced
1 cup mascarpone
2 tablespoon honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
2 tablespoons heavy cream

Steps:

Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
Pour the mascarpone mixture over the fruit, and serve.

WARM BERRY AND MANGO GRATIN IN MASCARPONE CHANTILLY

Warm Berry and Mango Gratin in Mascarpone Chantilly image

Provided by Katy Sparks

Categories Milk/Cream Berry Egg Dessert Bake Casserole/Gratin Mango Vanilla Spring Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

For the pastry cream
1 cup milk
1 egg
1 egg yolk
2 tablespoons flour
2 tablespoons sugar
Half a fresh vanilla bean, scraped, or 1/4 teaspoon vanilla extract
For the mascarpone chantilly
1 recipe Pastry Cream (see above)
1 cup mascarpone cheese, at room temperature
1/2 cup heavy cream, whipped to soft peaks
For the fruit filling
1 pint each: raspberries, blackberries, and blueberries
1 ripe mango, peeled and cut into 1/2-inch dice

Steps:

First you'll make a pastry cream and then fold in both mascarpone and whipped cream.
Prepare the pastry cream:
Scald the milk.* Whisk together the egg, egg yolk, flour, and sugar in a small bowl. Slowly pour the scalded milk into the egg mixture while whisking constantly. When all the milk has been incorporated, pour it back into the pan and return to the heat. Bring to a boil while stirring constantly. Cook for 2 minutes to cook out the raw flavor of the flour. Stir in the vanilla beans or vanilla extract. Pass through a sieve to remove any lumps and cover with plastic wrap pressed right down onto the surface of the pastry cream to prevent a skin from forming. Cool.
Make the mascarpone chantilly:
In a large bowl, fold together the cooled pastry cream, mascarpone, and whipped cream.
Assemble the gratin:
Preheat oven to 450��F. Scatter the berries and diced mango over the bottom of a 9-by-11-inch baking dish with low sides. (Low sides in the pan allow for better browning, because the air current moves easily over the surface of the food.) Spoon the mascarpone chantilly evenly over the berries and mango. Place dish in the hot oven for about 10 minutes, and cook until the berries have popped open a bit and the surface of the gratin has browned. Serve warm from the oven.
*To scald means to bring the milk just up to under a boil so you get a skin on top.

FRUIT GRATIN WITH CALVADOS AND MASCARPONE

Fruit Gratin with Calvados and Mascarpone image

Categories Dairy Fruit Dessert Bake Broil Thanksgiving Quick & Easy Apple Pear Plum Brandy Cognac/Armagnac Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 lb small (2 1/2-inch) Gala, Empire, or Golden Delicious apples
1 1/2 lb firm-ripe Seckel (9), Forelle (6), or Bartlett (3) pears
2 tablespoons unsalted butter
1/2 cup Calvados or Cognac
5 tablespoons packed light brown sugar
24 dried apricots (preferably California; 5 oz)
18 pitted prunes (dried plums; 7 oz)
6 (2- by 1/4-inch) strips fresh lemon zest
1 cup mascarpone cheese* (8 oz)
2 tablespoons confectioners sugar
Special Equipment
a melon-ball cutter

Steps:

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 other 2 1/2- to 3-quart shallow baking dish in middle of oven, about 2 minutes. Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat. 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. Remove dish from oven.
Preheat broiler.
Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar. Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit. Put confectioners sugar in a fine-mesh sieve and sift over fruit. Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes.
Available in Italian markets and many supermarkets.

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