Prosecco and Cinnamon Poached Apples with Mascarpone

Name: Prosecco and Cinnamon Poached Apples with Mascarpone
Yield: Serves 4-6 as a dessert, or up to 12 as a topping for Butternut Squash Pancakes
Ingredients: 5 locally grown apples, cored, cut in half, and each half cut into 4 wedges; 1 cinnamon stick; 2 tablespoons mascarpone cheese or local cream cheese; 2½ cups Prosecco; ½ cup local fresh apple cider; ¼ cup local maple syrup

Preparation info

Serves
4-6
as a dessert

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

In our family and in our other New Haven restaurant, Basta Trattoria, we like to welcome our guests with a glass of Prosecco, the sparkling Italian wine from Veneto. It also makes a lovely base for poaching apples. I like to use Gala apples for their floral notes, but really, all fresh apples have a wonderful flavor—mix it up.

Ingredients

¼ cup local maple syrup
2½ cups Prosecco
½ cup

Dessert
Vegetarian
Gluten-free
Breakfast

Method

Measure the maple syrup, Prosecco, and cider into a medium pot. Add the cinnamon stick. Cover and bring to a boil over high heat. Stir in the mascarpone cheese. Add the apple wedges and lower the heat to medium. Stir to combine. Cover and cook at a low boil for about 10 minutes, until tender to your preference, stirring occasionally.
Using a slotted spoon, tran