Peel apples and core wide enough to make a bowl-like center. Poach in white wine until tender, approximately 6 to 8 minutes. In a separate bowl, add Mascarpone cheese, berries, and sugar. Mix well. Set aside and reserve. When apple is cooked tender, set aside in refrigerator until cool. When chilled, roll McIntosh apple in a mixture of cinnamon and sugar, forming a thin crust. Pour mascarpone into center of apple bowl. Cut wonton skins diagonally and lightly deep fry until golden brown. Assembly: Place McIntosh in center of chilled plate. Stand wanton crisp on top, garnish with fresh berries and powdered sugar.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brandt Evans, Kosta's, Cleveland, OH