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- 4 medium cooking apples, such as Granny Smith or Jonathan
- 1/4 cup crumbled Gorgonzola, Stilton, or Roquefort cheese
- 1/4 cup chopped walnuts
- 2 tablespoons butter or margarine, melted
- 4 teaspoons honey
1. Core apples almost to the bottom, leaving approximately 1/2 inch. Remove 1 inch of peel from the top of each apple.
2. In a small bowl stir together Gorgonzola, walnuts, and melted butter. Fill each cored apple three-fourths full. Drizzle 1 teaspoon honey into each. Add remaining filling to apples. Place apples in a disposable foil pan.
3. For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place apples on rack in the center of the grill. Cover; grill for 30 to 40 minutes or until tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect grilling. Place apples on grill rack. Grill as above.)
4. Drizzle each serving with additional honey; serve warm.
- Prepare as directed, except substitute 1/3 cup finely cubed brie for the Gorgonzola, 3 tablespoons chopped hazelnuts for the walnuts, 4 teaspoons fig or red currant preserves for the honey, and add 1 teaspoon snipped fresh tarragon to the cheese mixture. To serve, melt additional preserves and drizzle over apples.
- Nutrition Facts per serving of Brie-and-Hazelnut-Stuffed Apples: 224 cal., 13 g fat (5 g sat. fat), 28 mg chol., 25 g carbo., 4 g dietary fiber, 4 g pro.
- Daily Values: 7% vit. A, 10% vit. C, 4% calcium, 3% iron. Exchanges: 1 Fruit, 1/2 Other Carbo., 1/2 High-Fat Meat, 2 Fat
- Servings Per Recipe 4,
- cal. (kcal) 226,
- Fat, total (g) 14,
- chol. (mg) 22,
- sat. fat (g) 5,
- carb. (g) 26,
- fiber (g) 4,
- pro. (g) 3,
- vit. A (IU) 292,
- vit. C (mg) 5,
- sodium (mg) 163,
- calcium (mg) 61,
- iron (mg) 0,
- Fruit () 1,
- Other Carb () 1,
- High-Fat Meat () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet