Baked Apples w/ Cantal, Hazelnuts & Pancetta
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Baked apples are such a fall thing.
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I have my usual supply of Empire apples from my friend Martha's fruit orchard, and when life gives you apples, make baked apples (or applesauce, apple fritters, apple pie, cakes........).
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I found this unusual recipe in a French magazine Cuisine et Vins de France and adapted the metric measurements to the U.S. conversions, which always confuses me!
But it's a basic stuffing, so you can't go wrong.
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If you can't find Cantal, which is a lovely cheese from the Auvergne region, then substitute Comte (or Gruyere).
For 4 apples:
Hollow out the apples. Take as much of the flesh out as you can without going thru to the bottom. I use a paring knife, then a melon baller to get the job done.
Save the tops of the apples for the lids.
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For the stuffing:
1/4 cup hazelnuts, coarsely chopped
6 oz. Cantal cheese, cut into small dice
2 tbsp raisins
4 oz. bacon or smoked pancetta, cut into cubes
melted butter for brushing the apples
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Fry up the bacon or pancetta, and toss in a bowl with the chopped nuts, raisins and diced cheese. Spoon stuffing into the hollowed out apples and pack tightly.
Brush with melted butter and place tops back on to cover.
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Place apples in a baking dish with a little water on the bottom.
Bake 35 minutes at 350F.
These were more savory than sweet baked apples, perfect along side my Friday night roast chicken.
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Enjoy!
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Comments
They look sensational. I love Gruyere and your recipe has made my mouth water - as usual.
mil