A fantastically flavorful variation on a seasonal favorite. Baked apples with a filling which combines bold and warm flavors, adding some adventure to a great comfort food.
For the Rum Raisins:
- 1/4 cup raisins
- 1/4 cup rum
For the Peppered honey:
- 1 cup buckwheat honey
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon lemon zest or zest from half a lemon
For the Walnut stuffing:
- 1/2 cup chopped walnuts
- 1/4 cup unsalted butter
- 1/2 cup blue cheese
- 1 teaspoon chives sliced
- 1 teaspoon parsley sliced
- 4 large baking apples
Recipe courtesy of Chef Olaf Mertens
- In a small pot, heat the rum until warm; remove from heat, add raisins, and soak until soft and plump.
- Preheat the oven to 325 degrees F.
- In a small pot over medium-high heat, combine the honey, thyme, pepper, and lemon zest. Simmer for 3 minutes. Set aside.
- In a small pan over medium heat, toast the walnut pieces until heated through. Stir in the butter, raisins, and rum. Remove from the heat, then add the blue cheese and herbs.
- Remove the top third of each apple and hollow out the core with a spoon. Stuff the apples with the walnut mixture, place on a baking tray lined with parchment paper, and bake for at least 20 minutes, or until the apple flesh is tender when poked with a clean knife.
- Place on a warmed plate and drizzle with Peppered Honey.
Tip: Cut a thin slice from the bottom of each apple prior to stuffing and baking. This will help it sit straight when baking or plating. Keep the top third of the apple with the stem still attached and place it on top of the stuffed apple as a lid for the last few minutes of baking.