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Poached Apples Stuffed with Gorgonzola



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Red Wine in Glass and Carafe and a Piece of Gorgonzola
Red Wine in Glass and Carafe and a Piece of Gorgonzola
Michael Meisen
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La Belle Cuisine


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
saucepan. 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

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