Chevre Baked Apples 

A perfect Autumn side dish or dessert.
375 F, 45 min. 6 Servings
6 baking apples, tart or mellow
½ cup firmly packed brown sugar
½ cup golden raisins
¼ cup slivered raisins, toasted


Preheat oven to 375 F.  Using a small paring knife, remove the core from each apple to within about ½ inch of the bottom, being careful not to cut all the way through to the bottom.  Using a small spoon, scoop out a cavity in the center of the apple about 1½ inches in diameter and 2 inches deep.  Set aside.  In a small bowl, combine the goat cheese and brown sugar until smooth.  Add the raisins and stir to combine.  Spoon the mixture into the hollowed-out apples, dividing it evenly and mounding it so that the filling barely rises above the tops.  Place apples in muffin tin so they don’t topple over and baked, uncovered, until the filling is brown and the apples are very soft, as if about to collapse (about 45 minutes).  Sprinkle toasted almonds on top and serve.  Serves 6.


*Try all our varieties for a different flair – like Cranberry-Orange or Ginger.

Pages: 1 2 3 4 5 6 7 8