The Ardent Epicure

An Ode to the Pleasures of Food

Rum Spiced Apple Butter and 
Mascarpone Puff Pastries

These delectable treats were meant to be my 5 Star challenge entry for September,
but as you can see...I did not pull it together on time. Still I thought this delicious
treat should not go un-posted, so here she is :)

Our wonderful ingredient selection for this challenge was of course "Apples"!
Talk about a versatile ingredient, really is there anything more appropriate
to kick of the lovely, and hopefully soon cooler, fall season?

I chose to make a fall inspired spiced apple butter...with a bit of a boozy twist.
Now this is a simple apple butter method, so no real canning preparations 
are really required.

And while we are in the mood for some apple love, stop over and
see the rest of this talented groups delights here.

What you will need:
For the apple butter
3 pounds fresh organic apples, peeled and coarsely chopped
1/3 cup maple sugar
1//2 cup unfiltered apple juice
1/8 teaspoon nutmeg, ground
1.4 teaspoon cinnamon, ground
1/2 teaspoon vanilla paste or 1 vanilla bean split
1 tablespoon fresh lemon juice
1/2 cup dark rum

For the stuffed puff pastry shells
6 frozen puff pastry shells
2-3 tablespoons butter, melted
1 tablespoon maple sugar
1/2 teaspoon cinnimon, ground
7 ounces mascarpone
rum spiced apple butter

Let's get cooking:
For the apple butter
Begin by placing peeled and chopped apples, along with all other ingredients,
except rum into a large pot with a tight fitting lid.

Stir apples and other ingredients briefly to incorporate, then bring to a boil over
medium/high heat.

Once you have achieved boiling point, reduce heat to medium/low and
cover. Continue to simmer for about 15 minutes, or until apples begin to
soften a bit and most of the liquid has absorbed.

Remove from heat source and mash apples against the sides of your
pot until they resemble a chunky applesauce.

While apples are still warm, add rum and mix thoroughly.
Return to a low heat for a few minutes or so while continuing
to mash until liquid is reduced almost completely.
*Note: if using the vanilla bean, remove at this point.

Remove from heat once again then begin to blend using
 an emulsion blender while apples are still hot.

Continue with the blender until you have reached a smooth
glossy texture.

If additional blending is desired you can transfer to a food
processor or blender and continue to pulse until desired
texture is achieved.

Leave at room temperature, or chill slightly in refrigerator.

Makes about 2 cups apple butter

For the stuffed puff pastry shells
Follow instructions on packaging for pastry shells.

In the meantime, mix maple sugar and cinnamon, then set aside.

Remove shells from oven a minute or 2 before required baking time.

Brush shells with melted butter and sprinkle on the maple sugar
cinnamon mix.

Remove hats, or tops from the pastry shells and allow
shells to cool to touch.

Stuff with mascarpone and top with rum spiced apple butter.

Serves 6 for brunch or dessert

Alisha~Magic of Spice

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