Imagine transforming ordinary apples into a sophisticated French delicacy that looks like it came straight from a Parisian restaurant's dessert menu. This Tea Poached Apples with Calvados Mascarpone recipe is not just a dessert—it's a culinary journey that combines delicate poaching techniques, aromatic tea, and luxurious Calvados brandy to create a show-stopping treat that will impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 medium apples, peeled and cored
- 2 cups brewed tea (black or herbal)
- 1/2 cup Calvados (apple brandy)
- 1 tablespoon sugar
- 1 cup mascarpone cheese
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- Select ripe, firm apples like Honeycrisp or Granny Smith. Carefully peel and core the apples, keeping their whole shape intact.
- In a medium saucepan, combine brewed tea, Calvados, and sugar. Whisk ingredients until sugar dissolves completely.
- Place prepared apples gently into the tea-Calvados liquid, ensuring they are mostly submerged. Bring the liquid to a gentle simmer over medium-low heat.
- Poach the apples for approximately 15-20 minutes, turning occasionally to ensure even cooking. Apples should become tender but not mushy, with a translucent appearance.
- While apples are poaching, prepare the Calvados mascarpone cream. In a mixing bowl, combine mascarpone cheese, honey, and vanilla extract. Whisk until smooth and creamy.
- Carefully remove poached apples from liquid using a slotted spoon. Allow them to cool slightly and drain excess liquid.
- Place each poached apple on a serving plate, and generously dollop the Calvados mascarpone cream beside or on top of the apple.
- Optional: Reduce remaining poaching liquid into a light syrup by simmering for additional 5 minutes, and drizzle over the apples for extra flavor.
- Serve warm or at room temperature, garnishing with a light dusting of cinnamon or fresh mint leaves if desired.
Tips
- • Choose firm, slightly underripe apples like Honeycrisp or Granny Smith to prevent them from falling apart during poaching. • Use a high-quality black or herbal tea for deeper flavor complexity. • Maintain a gentle simmer, not a rolling boil, to ensure apples cook evenly without breaking. • For the creamiest mascarpone, let it sit at room temperature for 15 minutes before mixing. • If Calvados is unavailable, substitute with apple brandy or apple cider. • Use a sharp paring knife to core apples, keeping their elegant whole shape intact. • For a professional presentation, use a white plate to highlight the apples' beautiful translucent color.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 50mg
