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Toffee apples with passionfruit & mascarpone curd

Method

  • Put the passionfruit pulp, caster sugar, 50 gm butter and the beaten eggs in a stainless steel or glass bowl. Place it over a pot of simmering water and continually whisk with an electric hand beater for about 15 mins until thick. Remove from the heat, taste for sweetness and set aside to cool. Then cover with clingwrap and set aside to set.
  • When ready, using a spoon, stir the mascarpone through the passionfruit mixture to taste, mashing as you do so. Set aside once again.
  • Preheat the overhead grill to the highest degree. 
  • Peel, core and cut the apples in half.
  • Then melt a good knob of butter in a heavy-bottomed pan and cook the apples for about 4 mins each side, cut side down first, until slightly caramelised.
  • Transfer the apples to a baking tray, cut side up, and drizzle a little honey on top of each one. Then dust well with icing sugar and grill until golden and caramelised.
  • To serve, arrange the apple on individual plates and spoon a dollop of the Passionfruit & Mascarpone Curd on top of each piece.
  • nb. If you want the apples with a thicker toffee top, add another layer of icing sugar when ready and briefly grill again.

Ingredients

  • 125 ml passionfruit pulp (about 8-10 passionfruit)
  • 100 gm caster sugar
  • 50 gm+ unsalted butter
  • 2 large eggs, beaten
  • 150 gm mascarpone
  • 4 Granny Smith apples
  • honey
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm