An Easy Holiday Inspired Dessert To Do This Season…
It was a fall evening back in 2013, and my mother had an abundance of apples. I checked the pantry, fridge, and spice rack. Grabbed my cutting board, peeler, chopping knife. I had the craving for apple pie, but kept in mind those cute little dessert glasses I was planning on using come Thanksgiving that year. I wasn’t sure if they would be filled with a mousse or custard of sorts, but this looked like a good opportunity to come up with something!
So I came up with a “Grand Marnier Deconstructed Apple Pie”.
Recipe by: Caro Pozo
- Apples- I prefer Granny Smith (this depends if you plan on using small dessert cups (1/4 of an apple fills it), bowls for individuals (1 apple per serving).
- Vanilla Mascarpone- Used as topping, Make a lot…it goes by quickly (2 table spoons for a bowl, 1 teaspoon for dessert glass, or pipe a dollop using a round or star tip!)
- Graham Crackers- I usually have two boxes at hand, and crush one box at a time (CHUCKY BITS ARE MORE FUN). Also treat the chocolate lovers, and play with chocolate flavored Graham crackers.
- Spices & Seasoning- Cinnamon, Clove, Nutmeg, Sugar, Powdered Sugar,Vanilla Bean Paste, tid bit of Ginger.
- Grand Marnier- Nothing is more merry than a good citrus kick! If you want something with more, then pick your favorite bourbon ( I like Buffalo Trace, and Four Roses for this) and add a dash of “Angostora Bitters” (it’s sooo good).
PROCESS: (6 Servings)
So I had presently chocolate and original graham crackers. I decided to crush (kept it chunky, not powder) those puppies and put them in my mug a third of the way (I kept in mind how much I would want visible in the glass dessert cups for future).
I then took my apples, quickly peeled them, chopped them and placed them in a bowl. I got my Cinnamon, Clove, Nutmeg, Sugar (to taste), and Vanilla Bean Paste (1 teaspoon). Now I love these spices, so I want a good coating on the fruit. It ended up looking like a light glaze of molasses.
Next I added a half a cup of the liquor to the bowl and gave it a quick mix, and let it soak for a few minutes. While it soaked I turned on the stove and put it at medium to high heat…While that was heating up I transferred the apples and mixtures to the pot and get ready to raost. I stirred the pot for a bit until it began to boil. Let boil for a few minutes to soften the apples, or to whatever firmness of the apples you want. As soon as you reached the apples to your liking, lower the temperature to LOW HEAT. Let the pot simmer, allowing the apples to soak up more flavor (do check on the flavor incase you need to add more sugar to your liking).
While that is simmering on the stove, get your mascarpone, powdered sugar, and vanilla bean paste. In a mixing bowl I added 2 cups of mascarpone then a table spoon of powdered sugar, and a teaspoon of vanilla paste. Begin to fold the ingredients together until well blended. Make it whipped as best as you can. You can add more or less of the sugars, depending on how sweet you want this topping. Even after mixing i’ll add a tad of one or the other. I recommend this vanilla mascarpone for your waffles, pancakes, ice-cream, pie’s, fruit dip, chocolate shakes ect…. IT DANGEROUS! DONT SAY I DIDNT WARN YOU!
Put it all together- (by now the smell has covered the house with love and your guests are READY!)
Excuse the melted mascarpone
Whether a bowl, mug (so cute on a cold night), or dessert glass; add the crackers, apples with a drizzle of their juice from the pot (if you allow the pot to cool a little the sauce will thicken a bit), then top it off with your vanilla mascarpone – if you want to be fancy add a tiny peppermint leaf and voilá, there you have it ladies and gents!
Last years Thanksgiving, we had a dessert table with pies and cakes, and then we added a serving station for these deconstructed apple pies with many graham cracker flavors, and some extra toppings, like little MnM’s for the youngins! It was a hit, and perfect warm dessert for a chilly evening that night!
*TIP: If you have a small metal cake pan, or metal dish of some sort, place your mascarpone in their and leave it chilling in the fridge till ready to use. It’s great for guest and keeps it chilled even after you have left it out for some time.
If your looking for a comforting and easy dessert to try, this is it. Be it for a small gathering or one of your festive events not only will you’ll enjoy how simple it was, but how impressive it taste!