Tuscan baked apples from Modern Comfort Food (page 216) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 19, 2021

    Honeycrisp apples worked OK as a substitute for Macoun (never seen here in California) - after 45 minutes they were soft when pierced, but a little firm (but still possible) to cut with a spoon. I wasn't sure if the slits were supposed to be vertical or horizontal; I made them vertical and the skin didn't explode. I had to microwave the mascarpone in order to mix it, and then chilled the mixture. Vin Santo was pricey, but I wanted to try it; next time I'll use something less expensive. The overall flavor was good, not too sweet. The pan juices (aka wine) appealed more to adults; for kids I'd use more caramel sauce.

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