- December 2018
- Serves 8
- Hands-on time 20 min, oven time 50-60 min
For a dessert with a difference, we’ve stuffed red apples with a gorgeous combination of wensleydale cheese, walnuts, prunes and Greek yogurt before baking them with sweet dessert wine.
- 15.7g (6.2g saturated)
- 23.4g (23.4g sugars)
- 100g wensleydale with apricots
- 75g shelled walnuts, toasted in a dry pan and finely chopped
- 6 soft pitted prunes, chopped
- 2 tbsp greek yogurt
- 8 red eating apples, cored and scored horizontally around the middle (see tip)
- Vegetable oil for brushing
- 40g butter
- 2 tbsp demerara sugar
- 100ml dessert wine (such as moscatel de Valencia)
- Heat the oven to 190°C/170°fan/gas 5. Mix the wensleydale, walnuts, prunes and yogurt in a bowl. Spoon the mixture into the apples.
- Brush the apples with oil and fit snugly into a baking dish. Dot the butter on top. Sprinkle with the sugar, pour in the wine, cover tightly with foil and bake for 50-60 minutes until tender, basting after 30 minutes.
- Serve on warmed plates with some of the buttery cooking juices.
Stuff the apples the day before, cover and chill until ready to bake.
These cheese-stuffed apples are a halfway house between dessert and a cheese course. We used red dessert apples but if you prefer, use Bramleys, adding 2 tbsp more sugar in step 2. Bramleys break down more quickly so check after 40 minutes.
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