“The last course was goat cheese served with baked apples. The scent of cinnamon filled the hall as Osney Kettleblack slipped in to kneel once more between them.” – A Clash of Kings
This dish comes via reader Vinz, who suggested this recipe for the snippet from the book almost a year ago. I had always imagined them as whole baked apples, like the two recipes that went into the cookbook, and had pretty much written off the quote.
I am so glad to have tried this new version.
The apples cook until just tender, while the juices and butter combine to make that gooey, drippy, awesome sauce you see in the photo. Crunch of nuts, tang of goat cheese, bite of spices. I used walnuts, and some long pepper, which has a sharper but faster taste than ordinary black pepper.
The recipe technically makes enough for two, but I will admit to eating it all myself in a single sitting. It was awesome. I have no regrets.
Braised Apples with Goat Cheese
Time: ~20 minutes Serves: 1+
- 2 apples, cored and sliced into eighths
- 2 Tbs. salted butter
- 1 1/2 cup cider
- 4 oz. goat cheese
- 2 Tbs. honey
- currants, nuts, etc. for topping
- pinch each cinnamon, ground pepper
Preheat the oven to 375F.
Melt the butter in a skillet or frying pan and saute the apple slices, flipping them so they are coated with butter. Do this for 2-3 minutes, then pour over 1 cup of the cider. Simmer gently, stopping just shy of the apples going mushy. When they still have some body to them, scoop out the slices and place on a baking sheet, preferably lined with a silicone pad or parchment paper.
Sprinkle goat cheese over top, and place in the oven until the cheese starts to melt. While the apples are cooking, add the honey, remaining cider, nuts/dried fruits, and spices to the pan. Reduce down until the sauce starts to thicken, then remove from heat. When the apples come out, arrange them in serving dishes and spoon the sauce over. Sprinkle with a dash of extra cinnamon, and devour.