Baked Crisp with Five Spiced Apples, Pears, Drunken Prunes, and Mascarpone Cream
- 2 cups dried prunes, chopped
- 1 cup plum wine
- 4 Fuji apples, peeled, cored, and diced
- 2 Anjou or Bartlett pears, peeled, cored, and diced
- 1 lemon zested and juiced
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons five spice powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 4 tablespoons crystallized ginger, finely minced
- Oat Crisp Topping, recipe follows
- 6 (6-ounce) cobbler dishes
- 4 ounces mascarpone cream
- Oat Crisp Topping:
- 1/2 cup old fashioned oats
- 4 1/2 ounces cold butter, unsalted
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
In a small pot over low heat, add the prunes and wine. Bring to a simmer and then remove from the heat and let steep for 10 to 15 minutes.
Plating: Remove the cobbler dishes from the oven and serve hot topped with marscapone cream.
In a medium bowl, combine the apples and pears with the lemon juice. Using another small bowl, mix together the sugar, cornstarch, five spice powder, cinnamon, cloves, and ginger. Add the dry mixture to the apples and pears and toss until coated. Pour the prune and sugar mixture into the fruit and toss again.
Coat the cobbler dishes with butter and generously fill with the fruit mixture (it will shrink down as it bakes). Top each serving with 1/4 cup oat crisp topping and bake in a preheated 350 degrees F oven for 30 to 45 minutes, until the fruit is tender and topping is golden and crunchy. In a small bowl, mix the marscapone with the chopped lemon zest. Reserve in the fridge.Oat Crisp Topping:
In a food processor, combine the oats, butter, flour, and both sugars and blend just until crumbly. Be careful not to over-process, as the mixture will become pasty.
Copyright 2000, Ming Tsai and Marina Brancely, All Rights Reserved