Food Network: Goat Cheese-Stuffed Baked Apples

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Goat Cheese-Stuffed Baked Apples
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1/3 cup Armagnac or brandy
1/4 cup white raisins
1/4 cup black currants, or black raisins
4 ounces goat cheese, at room temperature
2 tablespoons honey
1/2 teaspoon finely grated lemon peel
4 large Golden Delicious apples
3/4 cup apple cider
1 tablespoon sugar
Finely chopped toasted walnuts
Powdered sugar, garnish

Directions
Preheat the oven to 350 degrees F.

In a small saucepan, gently heat the Armagnac over medium heat. Place the raisins
and currants in a bowl and cover with the warm Armagnac. Let sit until plumped,
about 10 minutes. Drain, reserving the liquid.

In a small bowl, mash the goat cheese, honey, lemon peel, and 2 teaspoons of the
reserved Armagnac until smooth. Add the raisins and currants and mix until well
blended. Refrigerate until slightly firm, about 20 minutes.

Using an apple corer and small melon baller, scoop out the stems, cores, and seeds
from the apples, leaving the bottoms intact. Using a paring knife, peel the skin

from the top inch of the apple. Stand in a baking dish.

Divide the goat cheese mixture into 4 equal portions and stuff into the apples.

In a bowl, whisk together the cider and sugar, and the remaining reserved
Armagnac, (about 1/4 cup) if desired. Pour over the apples. Bake uncovered until
the apples are tender, 45 to 40 minutes, basting every 10 to 15 minutes.

Remove from the oven and let sit for 5 minutes.

Place the apples on plates and spoon the pan juices over them. Sprinkle with the
chopped nuts and powdered sugar and serve immediately.