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Active Time
15 min
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Total Time
1 1/4 hr
Active time: 15 min Start to finish: 1 1/4 hr
Ingredients
Makes 6 servings
Special Equipment
Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
Preheat broiler.
Step 5
勺子1/3杯发酵果汁从烤盘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.
Step 6
- Available in Italian markets and many supermarkets.
• Fruit can be baked 2 hours ahead and cooled, uncovered, then kept, covered with foil, at room temperature. Reheat in oven before adding mascarpone and broiling.
How would you rate Fruit Gratin with Calvados and Mascarpone?
Leave a Review
Reviews (11)
Back to TopThis recipe is fantastic. Definitely autumn flavors with a sophisticated presentation. I have made this several times and varied the recipe slightly. Calvados, apple Jack or Cognac are all delicious as well as substituting dried cherries for the prunes.
ebethquinn
Minneapolis
9/5/2014
Delicious and very easy. Will definitely make it again.
Anonymous
Toronto, Canada
1/28/2013
Delicious! Guests raved over the dessert. Even the ones who don't have a sweet tooth. Some modifications: I used less sugar than the recipe called for, omitted the confectioner's sugar on the cheese, used cranberries instead of prunes and cognac instead of calvados. I can't wait to make it again! YUM.
Anonymous
Cook from Sommerville, MA
3/10/2008
I made this dish for Christmas dessert a few years ago, and have kept it in my box because I still have fantasies about it. The decadent richness of the brandy and mascarpone balance the lightness of the fruit beautifully.
oolong14
Chicago, IL
5/6/2005
Wow. I don't agree at all with this dish being "light." The combination of the dried fruit and the mascarpone made this taste really rich and almost greasy. I love rich desserts, but this was a little too much for me.
Anonymous
Brooklyn, NY
2/11/2003
I took one cooks advice and used the Apple Jack instead of the Calvados. I also left out the prunes. It was the perfect ending to our Christmas dinner and all the guests asked for the recipe. An elegant light end to a festive meal.
Veronica Johnson
Seattle, WA
1/1/2003
I changed the reciped to two apples and two pears so that each person got a half of each if there were four people. I found that the sauce was great with the mascarpone; i couldn't stop munching on it. The dish was very easy to make and tasty.
Kevin
Las Vegas, NV
12/4/2002
This was fabulous. Easy to make, too. I used cognac instead of calvados. The marscapone topping was elegant and unusual. all my guests raved. I will make again and again - a perfect autumn dessert.
Anonymous
Grand Duchy of Luxembourg
11/25/2002
simple to make and a delicious difference from the pie/cake type of dessert
pat
jamul, ca
11/19/2002
So simple. So delicious. Excellent 'lighter' ending to a big meal, or even a quick fix mid-week.
Marisa
Boston, MA
11/13/2002
Laird's Apple Jack is a much less expensive alternative to Calvados and nearly equals the flavor
joe lauria
woodstock vermont
11/13/2002
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