Monday, 5 October 2015
This recipe is not diabetic friendly. Todd isn't a diabetic and I can't punish him constantly for my sins. Sometimes I have to treat him to something he enjoys. He can't eat raw apples and we had a bumper crop from our tree this year. He does adore cooked apple anything however, and this is a dish he really enjoys.
It helped to put a dent in our apple harvest and a smile on Todd's face! I love it when that happens! If we had a cold room I'd be able to keep the apples for a long time, but alas we don't, so they all have to be used, cooked or frozen.
While he feasted on this tasty dessert, I delighted myself with a fresh raw apple, with a bit of cinnamon sprinkled on it. It was pretty tasty too.
Not quite as tasty as this, but oh well . . . one must do what one must do!
Not quite as tasty as an apple pie, but I'm no saint. An apple pie I don't think I would be able to resist at this point!
Of course the Vanilla Mascarpone had lots of fat in it . . . but Todd . . . he is as thin as a rail and doesn't really have to worry about things like that!
Just look at those golden apples and that deliciously rich topping. Go on . . . just try to resist!
*Toffee Apples with Vanilla Mascarpone*
Simple, delicious and quite low in fat . . . ok well, the mascarpone is not low in fat, but you could substitute some fat free yoghurt instead if you wanted to.
6 Granny Smith Apples, peeled, cored and cut into eighths
4 TBS golden caster sugar
1 1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
3 TBS water
For the mascarpone:
250g of mascarpone cheese (about 1/2 cup)
1 vanilla pod, split lengthwise
Place the apple pieces into a bowl along with the sugar, cinnamon, nutmeg and water. Give them a good toss together.
Heat a large heavy bottomed skillet over medium high heat. Add the apples mixture, spreading it out into one layer as much as you can. Let them start to caramelize and turn golden on one side, before you flip them over and do the same on the other side, removing them as they become caramelized on both sides.
Split the vanilla pod in half lengthwise. Put the mascarpone into a bowl. Using the tip of a knife, scoop up all the black seeds from the vanilla pod and drop them into the mascarpone. Mix them in well. (Use the split vanilla pod in your sugar jar to infuse your sugar with the scent and flavour. Just plunge it in and let it sit forever. Well, it will last for a very long time at any rate.)
Spoon the hot apples into individual bowls. Top each with a dollop of the Vanilla mascarpone and serve immediately.