We spent all afternoon today wandering around Tatton Park. What a gorgeous place that is! The gardens were so beautiful and we walked our not so little butts off! (ok . . . hmm . . . MY not so little butt.)
When we got home we were starving and so I threw together a quick Chicken Biryani. (Nothing special, just using a jarred sauce I got at the store, a couple of diced chicken breasts and some basamati rice. Quick and easy.)
While the chicken was in the oven I threw together a delicious dessert for us that turned out fabulous. AND . . . there's no fat in the apples at all . . . truly!
It's just apples, sugar and water . . . oh and a few spices like cinnamon and nutmeg.
Very healthy, very quick and oh sooooooo scrummy!!
Of course the Vanilla Mascarpone had lots of fat in it . . . but if you're feeling indulgent what the hey!! Quite, quite rich and delicious!
I had some non fat Greek yogurt with mine and it was quite yummy as well! Just look at those golden apples and that deliciously rich topping. Go on . . . just try to resist! I love it when something that is sooooo moreishly wanton . . . is actually not all that bad . . . don't you??
*Toffee Apples with Vanilla Mascarpone*
Serves 4
Printable Recipe
Simple, delicious and quite low in fat . . . ok well, the mascarpone is not low in fat, but you could substitute some fat free yoghurt instead if you wanted to.
6 Granny Smith Apples, peeled, cored and cut into eighths
4 TBS golden caster sugar
1 1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
3 TBS water
For the mascarpone:
250g of mascarpone cheese (about 1/2 cup)
1 vanilla pod, split lengthwise
Place the apple pieces into a bowl along with the sugar, cinnamon, nutmeg and water. Give them a good toss together.
Heat a large heavy bottomed skillet over medium high heat. Add the apples mixture, spreading it out into one layer as much as you can. Let them start to caramelize and turn golden on one side, before you flip them over and do the same on the other side, removing them as they become caramelized on both sides.
Split the vanilla pod in half lengthwise. Put the mascarpone into a bowl. Using the tip of a knife, scoop up all the black seeds from the vanilla pod and drop them into the mascarpone. Mix them in well. (Use the split vanilla pod in your sugar jar to infuse your sugar with the scent and flavour. Just plunge it in and let it sit forever. Well, it will last for a very long time at any rate.)
Spoon the hot apples into individual bowls. Top each with a dollop of the Vanilla mascarpone and serve immediately.
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