Mascarpone Cream-Filled Shells with Cranberry Compote
Indulge in delicate Mascarpone Cream-Filled Shells topped with cranberry compote and aromatic spices. Perfect for holiday gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pepperidgefarm.com.
Cooking tools:
- Cheesecloth
- Piping bag
- Hand mixer
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Baking sheet
- Parchment paper
- Butcher's twine
- Oven
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
- 1 egg white, beaten
- 4 tablespoons turbinado sugar(raw sugar)
- 1 tablespoon cold water
- 1 teaspoon unflavored gelatin
- 2 teaspoons (two 2-inch pieces) orange zest
- 1 star anise
- 2 whole cloves
- 1 cinnamon stick
- 1 cup port wine
- 1 cup granulated sugar
- 2 cups frozen or fresh cranberries
- 1/2 cup pistachios, coarsely chopped
- 2 teaspoons light corn syrup
- 4 ounces mascarpone
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon grated orange zest
- 1 vanilla bean
- 1 teaspoon orange liqueur(like Grand Mariner)
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