Caramelized Apple and Mascarpone Cream Puff Pastry
3/4 cup (158 g) sugar
2 tbsp (30 ml) water
2 tbsp (30 ml) 35% heavy cream
8 Cortland apples, peeled, cored and quartered
In a large non-stick skillet, bring the sugar and water to a boil. Cook without stirring until the mixture turns an amber colour. Off the heat, add the cream and mix thoroughly.
Add the apple pieces and stir well to coat with the caramel. Beware of splattering. Cover and let simmer over medium-low heat for about 12 minutes or until the apples are soft and well-caramelized. Let cool.
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