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Grilled Apple Slices with Caramel-Mascarpone Cream (Pacific Northwest)

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 Servings
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Vegetable oil cooking spray 

4 Fuji or Pippin apples, cored and cut into 1/2-inch-thick slices 

3 tablespoons safflower oil 

2 teaspoons ground cinnamon 

1 teaspoon ground ginger 


1/2 cup maple syrup 

1/4 cup heavy cream, at room temperature 

2 tablespoons unsalted butter, at room temperature 

1 cup (8 ounces) mascarpone cheese, at room temperature 

1/3 cup chopped hazelnuts, toasted (see Cook's Note)


  1. For the apples: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill pan with vegetable oil cooking spray.
  2. In a medium bowl, toss together the apple slices and safflower oil. Grill until lightly charred, about 2 minutes on each side. In a small bowl, combine the cinnamon and ginger. Sprinkle the cinnamon mixture over the grilled apple slices.
  3. For the cream: In a 1-quart saucepan, combine the maple syrup, cream and butter over medium-high heat. Bring to a boil and cook, until the mixture turns golden, about 4 minutes. Set the pan aside to cool slightly. Add the mascarpone cheese and whisk until the mixture is smooth.
  4. Divide the apple slices among 4 small plates. Drizzle with the cream. Sprinkle with the chopped hazelnuts and serve.

Cook’s Note

To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.