Chris' Recipes

Bon Appetite!

Baked Apples with Sweet Brandy Sauce and Blue Cheese

Written By: Chris - Oct• 21•15

So I was hosting a dinner party last weekend and wondering what I could serve as a healthier option dessert.  I love apple season and really wonder why we save the crisps, and pies for fall?  A baked apple is one of the easiest healthy desserts to make.  Leaving out the crust actually can be delicious!  Just bake your cored apple in the oven with whatever you like!  Apples are healthy too.  Although cooking can affect heat-sensitive nutrients, overall, the nutritional value of cooked apples is relatively similar to that of fresh apples.  I had picked up some beautiful Fuji’s at Costco and really wanted to use what I had on hand, rather than going out again.  So I used them in spite of an interesting and helpful article I read called “Taste Test: Finding the Best Apples for Baking” (http://sweets.seriouseats.com/2009/11/taste-test-finding-the-best-apples-for-baking.html)

The writer mentions skipping Fuji in baking applications – saying it was far too firm and didn’t create the yielding filling that everyone wants in a pie.  He thought that the Fuji didn’t he an overwhelmingly good apple flavor, either – but I’m glad I went for it because we completely disagree!   I really liked the texture of how mine turned out.  I put a twist on a classic baked apple by adding some really great blue cheese that I had left over from a wine event the night before.  The cheese is mild and add’s just enough saltiness, not an overwhelming pungent blue.  Try it!  It turned out delicious!!

IMG_2709

Ingredients:

4 Fuji Apples
1/2 Lemon Juice
1/2 Cup Brown Sugar
1/2 Cup Brandy
1/3 Cup Butter, divided 
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg, freshly ground
Pinch of Salt
Cinnamon Sticks
4 Tablespoons Honey
4 Tablespoons Pecans, toasted and chopped
4-6 Tablespoons Blue Cheese
1/4 Cup Heavy Cream
Vanilla, Caramel Gelato!

Preheat the oven to 375 degrees.

IMG_2639 cut

Wash and dry the apples.  Using a core-remover, paring knife and/or melon baler, scoop out the core, working your way almost to the bottom, but be careful not to cut through the bottom skin of the apple while you are removing the core.

IMG_2665

Score the bottom third of the apple either around it’s circumference or vertical slices to prevent it from bursting while it bakes.  Place the cored apples into an eight inch baking dish that has been lightly buttered.

IMG_2667 IMG_2669

Meanwhile, whisk together the brown sugar, brandy, salt, nutmeg and cinnamon and bring to a low simmer.  Cook over medium low heat to reduce for about five minutes until all the ingredients are combined.  Pour the mixture into and over the top of the apples.

IMG_2676 IMG_2678

Add a few crumbles of blue cheese into the apples and save a couple pieces to garnish with.  Combine the remaining cheese with the cream and pour it over the other mixture into the holes of each apple.  Add the cinnamon sticks to the bottom of the dish.

IMG_2681 IMG_2682

Drizzle about a tablespoon of honey over each apple.

IMG_2685

Top with the chopped pecans.

IMG_2704

Bake the apples, uncovered for about an hour or until fork tender, but not mushy.

IMG_2707

Garnish the apples with a few bits of the reserved crumbled blue cheese.

IMG_2711

Transfer into individual serving bowls and pour any remaining caramel sauce over each apple and serve with a scoop of gelato or ice cream.  They were amazing!

IMG_2710

We paired this delicious dessert with a really great dessert wine.  SOETMIUS, Bartho Eksteen, from South Africa – that we had picked up at the wine tasting hosted by Z Wines at Sunfish Cellars.

My recipe was adapted from Alex Guarnaschelli as well as some ideas from the Williams Sonoma Flavors for Desserts while looking for anyone else who incorporated the cheese into the dessert.

Enjoy!
Cheers!
~Chris

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?