Baked apples

  • Portion size: Serves 8
  • Hands-on time 20 min, oven time 50-60 min
  • Difficulty: easy

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.

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Ingredients

  • 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)
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Method

  1. 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.
  2. 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.
  3. Serve on warmed plates with some of the buttery cooking juices.
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Nutrition

  • 273kcals Calories
  • 15.7g (6.2g saturated) Fat
  • 5.9g Protein
  • 23.4g (23.4g sugars) Carbs
  • 2.7g Fibre
  • 0.3g Salt

Make Ahead

Stuff the apples the day before, cover and chill until ready to bake.

Cook smarter

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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