Grilled Cheese and Autumn Fruit With Blackberry Consomme

Grilled Cheese and Autumn Fruit With Blackberry Consomme
Lewis Butler

INGREDIENTS:
 2 Granny Smith apples, halved and core removed
    2 Anjou pears, halved and core removed
     4 Tablespoons plus 1 cup sugar
     Pinch of cinnamon
     2 Tablespoons light olive oil
     4 pints blackberries (fresh or frozen)
     1 ½ cups water
     Juice of 1 lemon
     1 cup mascarpone cheese
     4 Tablespoons chopped mint



METHOD:
Preheat oven to 350°F. In a bowl, toss the apples and pears with 4 Tablespoons sugar, cinnamon, and oil. Place on a baking sheet and bake in the oven for 20 minutes.

In the top of a double boiler, combine the berries, water, 1 cup sugar, and lemon. Cover with plastic wrap and cook over a double boiler for about 30 minutes, or until the juice has been released form the berries. Chill. (The soup can be made up to 2 days in advance.)

To serve, place an apple and a pear into each soup bowl. Ladle about 1/4 cup consommé in to each bowl and top with cheese and mint.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 30 minutes

Cook time: 30 minutes

Round Out the Meal:
With crisp baby spinach salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Riesling.