Ingredients
1
1/2 lb small (2 1/2-inch) Gala, Empire, or Golden Delicious apples
1
1/2 lb firm-ripe Seckel (9), Forelle (6), or Bartlett (3) pears
1/2
cup Calvados or Cognac
5
tbsp packed light brown sugar
24
dried apricots (preferably California; 5 oz)
18
pitted prunes (dried plums; 7 oz)
6
(2- by 1/4-inch) strips fresh lemon zest
1
cup mascarpone cheese* (8 oz)
2
tbsp confectioners sugar
Special equipment: a melon-ball cutter
Directions
1.
Preheat oven to 400°F.
2.
Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter. Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends.
3.
Melt butter in a 14- by 9-inch oval gratin dish or other 2 1/2- to 3-quart shallow baking dish in middle of oven, about 2 minutes. Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat. Cover dish tightly with foil and bake in middle of oven, gently turning fruit and basting occasionally with juices, until apples and pears are tender but not falling apart, about 1 hour. Remove dish from oven.
5.
Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar. Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit. Put confectioners sugar in a fine-mesh sieve and sift over fruit. Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes.
7.
Fruit can be baked 2 hours ahead and cooled, uncovered, then kept, covered with foil, at room temperature. Reheat in oven before adding mascarpone and broiling.
8.
* Available in Italian markets and many supermarkets.
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