Toffee Apples with Vanilla Mascarpone

*Toffee Apples with Vanilla Mascarpone*
Serves 4

Simple, delicious and quite low in fat . . . ok well, the mascarpone is not low in fat, but you could substitute some fat free yoghurt instead if you wanted to.

6 Granny Smith Apples, peeled, cored and cut into eighths
4 TBS golden caster sugar
1 1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
3 TBS water

For the mascarpone:
250g of mascarpone cheese (about 1/2 cup)
1 vanilla pod, split lengthwise

Place the apple pieces into a bowl along with the sugar, cinnamon, nutmeg and water.  Give them a good toss together.

Heat a large heavy bottomed skillet over medium high heat.  Add the apples mixture, spreading it out into one layer as much as you can.  Let them start to caramelize and turn golden on one side, before you flip them over and do the same on the other side, removing them as they become caramelized on both sides. 

Split the vanilla pod in half lengthwise.  Put the mascarpone into a bowl.  Using the tip of a knife, scoop up all the black seeds from the vanilla pod and drop them into the mascarpone.  Mix them in well.  (Use the split vanilla pod in your sugar jar to infuse your sugar with the scent and flavour.  Just plunge it in and let it sit forever.  Well, it will last for a very long time at any rate.)

Spoon the hot apples into individual bowls.  Top each with a dollop of the Vanilla mascarpone and serve immediately.