Grilled Cheese and Autumn Fruit With Blackberry Consomme
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
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.
This is kid friendly!