Baked apples

Name: Baked apples
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 8
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)

Easy
December 2018

Easy
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.

Nutrition: per serving

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

Nutrition: per serving

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

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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)

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)

Method

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.

Method

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.

delicious. tips

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.

Recipe By

delicious. team

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