Red Wine Poached Apples stuffed with Blue Cheese



Another much requested recipe from the series is my Red Wine Poached Apples stuffed with Blue Cheese – it is great for a WOW factor and tastes utterly delicious.  Let me know how you get on.


This recipe serves four

For the apples

  • 300ml red wine
  • 200ml water
  • 100ml Marsala
  • 60g sugar
  • 4 tbsp honey
  • 1 lemon, zest and juice
  • 2 rosemary sprigs
  • 4 pink lady apples, peeled and halved
  • 100g blue cheese
  • 75ml crème fraiche
  • 1 lemon, zest only
  • 1 tbsp chopped chives
  • Frisee salad
  • Toasted chopped hazelnuts, to garnish
  • Chives, to garnish
  • Extra virgin olive oil, to finish

To poach the apples, combine the wine, water, Marsala, sugar, honey, lemon zest and juice with the rosemary in a saucepan over moderate heat, stirring until sugar is dissolved and it becomes slightly syrupy. Add the apples and poach for about 15 minutes or until just softened, turning occasionally.  Remove the apples from the syrup and carefully remove the core.  Bring the poaching liquid to a simmer and reduce until it is slightly syrupy. Allow to cool.

To make the filling, mix together the blue cheese, crème fraiche, lemon zest, juice and chives. 

To assemble, place the frisee on a platter, place the apple halves on top. Pipe or spoon the blue cheese mixture onto each apple half. Drizzle the poaching syrup and extra virgin olive oil over the salad leaves.  Garnish with chives and the chopped hazelnuts.


Fine foodCatherine FulvioGood living