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4
medium cooking apples, such as Granny Smith or Jonathan
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1/4
cup crumbled Gorgonzola, Stilton, or Roquefort cheese
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1/4
cup chopped walnuts
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2
tablespoons butter or margarine, melted
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4
teaspoons honey
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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.
- Variation Brie-and-Hazelnut-Stuffed Apples: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,
- Calories 226,
- Protein (gm) 3,
- Carbohydrate (gm) 26,
- Fat, total (gm) 14,
- Cholesterol (mg) 22,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 4,
- Vitamin A (IU) 292,
- Vitamin C (mg) 5,
- Sodium (mg) 163,
- Calcium (DV %) 61,
- Iron (DV %) 0,
- Fruit () 1,
- Other Carb () 1,
- High-Fat Meat () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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