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1
Preheat oven to 400F.
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2
Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter.
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3
Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends.
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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.
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5
Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat.
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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.
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7
Remove dish from oven.
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8
Preheat broiler.
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9
Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar.
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10
Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit.
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11
Put confectioners sugar in a fine-mesh sieve and sift over fruit.
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12
Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes.
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13
Available in Italian markets and many supermarkets.
