Baked Apple with Blue Cheese and Walnuts
A baked apple filled with creamy Roquefort cheese, toasted walnuts, and a hint of lemon, served warm and garnished with chive rolls—perfect for a comforting dessert from Spoonsparrow.
Ingredients
- 4 apples
- 2 tbsp lemon juice
- 50 g walnut kernels
- 200 g Roquefort cheese
- 30 g crème fraîche
- Salt
- pepper (ground)
- 20 g butter
- 100 ml White wine
- oil (for the pan)
- chive rolls (for garnish)
Instructions
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1.
Preheat the oven to 180°C fan. Grease a baking dish.
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2.
Wash the apples, cut off a lid, score an equator around the skin, and remove the core with an apple corer. Place the apples in the dish and brush them with lemon juice.
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3.
Toast the walnut kernels briefly in a dry pan until fragrant, let cool, then chop roughly into four pieces.
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4.
Mix the Roquefort with crème fraîche and season with salt and pepper.
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5.
First fill each apple with a whole walnut, then spoon in the cheese mixture, top with chopped walnuts, and replace the lid. Dot the apples with butter shards, pour white wine over them, and bake for 25–30 minutes.
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6.
Serve on plates garnished with chive rolls. Optionally pair with a light salad.
