This is a refreshing and easy make-ahead dessert for a holiday brunch. Place the desserts on a silver platter for an elegant presentation. When using frozen cranberries, thaw before adding to mixture.
Mini Apple and Cranberry Desserts
Preparation Time: 20 minutes
4 apples, such as Cortland, Crispin or Empire, cored and sliced, about 1 l (4 cups)
50 ml (1/4 cup) granulated sugar
50 ml (1/4 cup) water
15 ml (1 tbsp) lemon juice
1 cinnamon stick
10 ml (2 tsp) vanilla
375 ml (1 1/2 cups) cranberries, rinsed
1 container (475 g) mascarpone cheese
125 ml (1/2 cup) liquid honey
15 ml (1 tbsp) minced lemon rind
30 ml (2 tbsp) lemon juice
1 ml (1/4 tsp) salt
Fresh mint leaves
In a saucepan, combine apples, sugar, water, lemon juice and cinnamon stick; bring to a boil. Reduce heat to low; cover and simmer until apples are soft but not mushy, about 10 minutes. Uncover and cook until liquid evaporates, about 8 minutes. Discard cinnamon stick. Stir in vanilla. Let cool slightly.
Cream: Transfer apple mixture to a food processor; pulse until smooth. Add cranberries, mascarpone cheese, honey, lemon rind, lemon juice and salt; pulse until smooth. Cover and refrigerate until firm, at least 2 hours or up to 3 days. Spoon 50 ml (1/4 cup) each into each dish. Garnish with fresh mint leaf.
Makes 20 servings (50 ml/1/4 cup each).
Nutrition information per 50-ml (1/4-cup) serving: 158 calories; 9 g fat; 17 g carbohydrate; 1 g fibre; 3 g protein.
Source: Foodland Ontario.