Here is a delicious festive dish, with a French twist. Baked apple with Roquefort cheese, spiced cranberries, and roast walnut crumble.
Here we are. Now, very slowly and delicately just remove the top of your apple, like so. Just slice those aside, and make sure it's nice and stable. Just sharpen your spoon.
Now, the idea is having a sharpened spoon allow you to remove all the inside of the apple, all the pulp. Therefore just follow the skin, like this. Take your time. Make a point that you don't crack the skin of course.
By using a soup spoon this time, you know that you have more grip, just remove the inside. Remove as much as you can of the pulp of the apple. When you are done, there will be something like this, completely empty.
Now, the next stage is very simple. We have got some of the apples, which has been cooked and compote, with a little bit of cumin. Then we have got some cranberry, which has been infused with some spices and a little bit of sugar. And then we have got some Roquefort cheese, which is the blue cheese.
The idea is to fill up the apple compote in the bottom only. Take your time. Add a little bit of the cranberry, which is full of these amazing natural juices. Finally, take your cheese. Make sure you don't flag the cheese. Make sure you keep it as a lump, if it's possible, like so.
Then go back to the apple compote. Just on the top, like so, in order to cover the cheese. And then you get the walnut, which has been roasted. Delicately, just crack them up like this. By doing so the flavors of the walnut is coming up. What we do is now adding this lovely roasty flavor of the walnut on the top. Very simple recipe.
So that goes in the oven, at 160 degrees, for about 15-20 minutes. Look at this! Add just a little bit of icing sugar on the top. Here we are, baked apple with blue cheese, cranberry and dried walnut.
If you really enjoyed this little recipe, then why not join me at my free Novelli Academy, Cookery Demonstrations at The France Show 2009, from the 9-11 of January.
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