Wine & Cheese
Speck, Loren
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Poached Apples Stuffed with Gorgonzola

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Wine and Gorgonzola
Trick, Malenda
Buy this Art Print at AllPosters.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Poached Apples Stuffed
with Gorgonzola


The Silver Palate Good Times Cookbook
by Julee Rosso& Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing

“The luscious combination of apples, cheese, and wine
takes on a new sophistication in this dessert.”

2 cups Marsala
2 cups sweet red wine 
2 cups water
1 cup sugar
3 tablespoons fresh lemon juice
2 strips lemon zest
2 tablespoons ground coriander
6 Golden Delicious apples, peeled
Sauternes Sabayon (recipe follows)
6 ounces sweet Gorgonzola

1. Combine the Marsala, red wine, water, sugar, lemon juice, lemon zest,
and coriander in a large deep saucepan. Heat to boiling and add the
apples. Poach uncovered for 20 minutes. Cool completely in liquid.
2. Meanwhile, make the Sabayon.
3. Remove the cooled apples from the poaching liquid and core them from
the bottom with an apple corer, leaving the tops with the stems intact.
Stuff the hollow of each apple with 1 ounce of the cheese.
4. Place each apple on an individual dessert plate, stem end up, and spoon
the sabayon over and around the apple. Serve with a knife and fork.
6 portions

Sauternes Sabayon

6 egg yolks
1 cup superfine sugar
1 1/2 cups Sauternes
Several thin strips of lemon zest

1. Whisk the egg yolks and sugar together in a heavy medium-size sauce-
pan. Cook, whisking constantly, over medium-low heat until thick
and creamy, 5 to 8 minutes.
2. Place the pan in a larger an filled with simmering water. Whisking constantly, pour in the Sauternes in a thin steady stream. Add the
lemon zest and continue to whisk until the mixture froths to almost
triple in volume.
3. Remove the pan from the water and let stand, whisking occasionally,
until cooled to room temperature.
8 portions
 

Index - Fruit Recipe Archives
Index - Miscellaneous Dessert Recipes
Recipe Archives Index