Baked Apples with Mascarpone and Mead Glaze

Baked Apples with Mascarpone and Mead Glaze

Baked Apples
8 Gala Apples
2 Tbs brown sugar
1/2 tsp nutmeg
1/2 tsp ground cinnamon
2 Tablespoons lemon juice
1 cup of Cascade Winery Mead
1 cup water

Remove top one inch of apple, reserve. Core the apple without penetrating the bottom. Brush cut surface of apples with lemon juice. Place apples in oven-safe baking dish.


Combine nutmeg, cinnamon and brown sugar in a small bowl. Sprinkle over apples. Replace apple tops. Pour 1 cup of Mead and 1 cup water in baking dish. Bake at 375° for 45 minutes.

Mascarpone with almonds
1/2 tsp ground nutmeg
1/2 tsp sea salt
1/4 tsp vanilla
1 tsp super fine sugar
4 Tbs Cascade Winery Orange Spiced Mead
17.6 oz Mascarpone
3/4 cup divided toasted slivered almonds (Reserve 1/4 cup toasted almonds for garnish)


In a mixing bowl combine nutmeg, vanilla, sugar and salt. Then add Mead, mix well. Add Mascarpone and 1/2 cup toasted slivered almonds. Refrigerate until ready to serve.

Mead Glaze
2 cups Mead
2 Tbs brown sugar
3 Tbs butter

In heavy saucepan, add Mead and bring to a boil. Once boiling reduce to simmer, until volume is reduced by half. Then add remaining ingredients. Simmer until butter is melted and sugar is dissolved.

Combine baked apples, Mascarpone and sauce
Spoon 1/4 of the Mascarpone mixture into each apple. Drizzle with Mead glaze. Sprinkle with remaining almonds and serve.

Serves Eight.