Calvados Mascarpone Topped Tea Poached Apples
A beautiful, healthier holiday dessert featuring tea and honey poached pears with a lovely dollop of spiked mascarpone cream.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Steeping, Poaching, Mixing
- Cuisine: American
- 2 apples, peeled, halved and cored (Granny Smith or Honeycrisp)
- 2 tablespoons fresh lemon juice
- 1 cup boiling water
- 1 Celestial Seasonings Nutcracker Sweet Black Tea bag
- 1/2 cup dry white wine (I used Sauvignon Blanc)
- 6 tablespoons honey
- 1/2 vanilla bean, split lengthwise
- 1 cinnamon stick
- 1/2 cup mascarpone cheese
- 2 teaspoons sugar
- 1/4 teaspoon vanilla bean paste
- 1–2 teaspoons Calvados, apple brandy, optional
- Ground cinnamon, to garnish, optional
- Gently toss apples with lemon juice in a large bowl. Set aside to prepare the poaching liquid.
- Combine boiling water and tea bag and steep for a minute or so. Add tea, wine and honey to a medium saucepan. Scrape seeds from inside of vanilla bean and add beans and seeds along with the cinnamon to the pan. Heat over medium until honey dissolves. Carefully add apples and cover with a round of parchment paper. Reduce heat to bring liquid to a gentle simmer. Cook for about 15 minutes, gently turning apples once in the middle of the cooking time.
- Remove apples to a large bowl. Reduce poaching liquid to about ¾ cup by cooking for a few more minutes. Cool this syrup, then pour over apples. Cover apples and refrigerate till cold, at least 8 hours.
- Before serving, whip mascarpone cheese with sugar, vanilla bean paste, and Calvados. Add ¼ cup poaching liquid and whip till soft peaks from.
- To serve, thinly slice apples lengthwise from a spot just below the stem, leaving the apple attached at stem end. Fan apples over individual serving plates and serve with a dollop of mascarpone cream, a drizzle of syrup, and a sprinkle of cinnamon if desired.