Twice-Baked Lady Apples with
Brie, Raisins and Dates
An elegant fruit first course or side dish.
6 lady apples or any petit apple
1 cup apple cider
1/2 cup light brown sugar
1/2 cup golden raisins
1/4 cup brandy
4 ounces Wisconsin Brie cheese, diced
1 cup chopped dates - divided use
Kosher salt and pepper to taste
2 shallots, minced
1/2 cup sherry vinegar
1 teaspoon grainy mustard
1/2 cup olive oil
3 heads Belgian endive, julienned
- For Apples: Heat oven to 350°F (175°C). Cut a small slice from top of each apple. Scoop out core. Place in baking pan. Spoon cider and brown sugar over apples. Bake 45 to 55 minutes or until tender. Meanwhile, soak raisins in brandy. When apples are tender, combine drained raisins, cheese and 1/2 cup of the dates in small bowl. Fill centers of apples with cheese mixture. Sprinkle with salt and pepper. Bake 10 minutes or until cheese is melted.
- For Vinaigrette: In small saucepan, cook remaining 1/2 cup dates with 1/2 cup water until dates are soft and puréed. In blender or food processor, combine the cooked dates, shallots, sherry vinegar and mustard. Blend until smooth. While blender is running, slowly pour in oil. Blend until thick and smooth. Season with salt and pepper.
- Final Preparation: Serve each apple with some of the endive. Drizzle vinaigrette over the endive.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.