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Apples stuffed with brie cheese and pecans

by La Boite à Grains 05 Jun 2024 0 comments
Pommes farcies au fromage brie et aux pacanes - La Boite à Grains


  • 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


  • 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.


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