Fruit Gratin with Calvados and Mascarpone Recipe

Name: Fruit Gratin with Calvados and Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb small (2 1/2-inch) Gala, Empire, or Golden Delicious apples; 1 1/2 lb firm-ripe Seckel (9), Forelle (6), or Bartlett (3) pears; 2 tablespoons unsalted butter; 1/2 cup Calvados or Cognac; 5 tablespoons packed light brown sugar; 24 dried apricots (preferably California; 5 oz); 18 pitted prunes (dried plums; 7 oz); 6 (2- by 1/4-inch) strips fresh lemon zest; 1 cup mascarpone cheese* (8 oz); 2 tablespoons confectioners sugar; Special equipment: a melon-ball cutter

Servings: persons

1 1/2 lb small (2 1/2-inch) Gala, Empire, or Golden Delicious apples
1 1/2 lb firm-ripe Seckel (9), Forelle (6), or Bartlett (3) pears
2 tablespoons unsalted butter
1/2 cup Calvados or Cognac
5 tablespoons packed light brown sugar
24 dried apricots (preferably California; 5 oz)
18 pitted prunes (dried plums; 7 oz)
6 (2- by 1/4-inch) strips fresh lemon zest
1 cup mascarpone cheese* (8 oz)
2 tablespoons confectioners sugar
Special equipment: a melon-ball cutter

1
Preheat oven to 400F.
2
Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter.
3
Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends.
4
Melt butter in a 14- by 9-inch oval gratin dish or other 2 1/2- to 3-quart shallow baking dish in middle of oven, about 2 minutes.
5
Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat.
6
Cover dish tightly with foil and bake in middle of oven, gently turning fruit and basting occasionally with juices, until apples and pears are tender but not falling apart, about 1 hour.
7
Remove dish from oven.
8
Preheat broiler.
9
Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar.
10
Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit.
11
Put confectioners sugar in a fine-mesh sieve and sift over fruit.
12
Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes.
13
Available in Italian markets and many supermarkets.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb small (2 1/2-inch) Gala, Empire, or Golden Delicious apples, 1 1/2 lb firm-ripe Seckel (9), Forelle (6), or Bartlett (3) pears, 2 tablespoons unsalted butter, 1/2 cup Calvados or Cognac, and more.

Yes, Fruit Gratin with Calvados and Mascarpone falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fruit Gratin with Calvados and Mascarpone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions