Prosecco and Cinnamon Poached Apples with Mascarpone

Preparation info

  • Difficulty


  • Serves


    as a dessert

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


  • ¼ cup local maple syrup
  • cups Prosecco
  • ½ cup local fresh apple cider
  • 1 cinnamon stick
  • 2 tablespoons mascarpone cheese or local cream cheese
  • 5 locally grown apples, cored, cut in half, and each half cut into 4 wedges


  1. 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.
  2. Using a slotted spoon, transfer the apples to a shallow bowl. Raise the heat to high and cook the remaining liquid, uncovered, at a rapid boil for about 5 minutes, stirring frequently, until it has reduced to a slightly thicker consistency. Pour this over the apples.