Bacon Wrapped Apples Stuffed with Cranberries, Walnuts & Blue Cheese
This recipe is courtesy of Durham College and was part of our Cooking demo at the 2014 Royal Winter Fair.
18 hors d'oeurves
Variety Tip: For best results use Ontario Honeycrisp
Ingredients
| 3 | Ontario Honeycrisp Apples. Do not peel. | |
| Stuffing | ||
| 50 g | Thornloe Devil's Rock blue cheese | 2 oz |
| 35 ml | walnuts, chopped 1/8" | 2 tbsp + 1 tsp |
| 30 ml | sliced fresh cranberries | 2 tbsp |
| 2 ml | chopped fresh thyme | 1/2 tsp |
| 5 ml | chopped fresh sage | 1 tsp |
| To Taste | ground black pepper | |
| 9 slices | bacon | |
Directions
Cut a slice off each side of the apple. Cut slices from the remaining 2 sides, leaving the core as a 3/4" square. Then cut the 2 sides of the apple in half. This will give you 6 similarly-sized pieces per apple.
Using a teaspoon or 1" circle cutter, cut 1/3 of the centre of each apple piece, creating a well to hold the stuffing. Chop the cut apple & add to the stuffing mix.
Prepare the Stuffing:
Chop the walnuts into small pieces, slice the cranberries and chop the herbs. Combine in a bowl with the pepper and crumbled Devil's Rock blue cheese. Mix all ingredients well, then form into 18 football-shaped pieces approximately 1 tablespoon each. Stuff each apple piece in the well created in the first step.
Cut the bacon in half, wrap each apple with bacon, securing with a toothpick or skewer. Cook in a frying pan over moderate heat, browning bacon on all sides. Serve immediately or chill overnight & reheat in a 350F oven, approximately 7 minutes.
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