Apples stuffed with brie cheese and pecans
09 Apr 2024
0 comments
Ingredients
- 3 slices bacon, about 1/2 cm (1/4") thick, cut into bacon strips
- 1 onion, chopped
- 15 ml (1 tablespoon) olive oil
- 125 ml (1/2 cup) chicken broth
- 125 ml (1/2 cup) diced bread crumbs
- 115 g (1/4 lb) Brie cheese, rind removed, cubed
- 60 ml (1/4 cup) pecans, toasted and chopped
- 30 ml (2 tablespoons) chopped flat-leaf parsley
- 4 McIntosh or Cortland apples
- salt and pepper
Preparation
- In a frying pan, brown the bacon and onion in the oil. If desired, remove some of the cooking fat. Add garlic and cook for 1 minute. Add broth and bread. Reduce until almost dry.
- Add cheese, pecans and parsley. Continue cooking, stirring, until cheese is melted. Season with salt and pepper. Set aside to cool.
- Place rack in center of oven. Preheat oven to 190°C (375°F).
- Cut off apple core. Using a melon baller, scoop out core of apples to form a cavity about 45 ml (3 tbsp.) deep.
- Fill the apples with the filling, forming a dome on top. Place on a baking sheet. Bake for approximately 30 minutes. Serve as a side dish for poultry or as an appetizer.
Inspired by Ricardo.