Grilled Apples with Roquefort Butter

by Cheryl and Bill Jamison
from Good Times, Good Grilling
(William Morrow, 2005)
Serves 8

Desserts with savory elements are gaining increasing favor. Cheese with fruit is the classic combo and often still the best. These apple wedges would also make a worthy side dish for grilled pork tenderloin or leg of lamb.—Cheryl and Bill Jamison

convert Ingredients
For the Roquefort butter
6 tablespoons unsalted butter
2 teaspoons brown sugar
2 to 3 tablespoons crumbled Roquefort or other blue cheese

4 medium apples, such as Fuji or Rome Beauty, which hold their shape when cooked
Metal skewers, optional
Orange slices or strawberries, optional

Want it? Click it.

Method
Make the Roquefort butter
1. Melt the butter and brown sugar together in a small skillet over medium heat. Stir in the cheese and remove from the heat when melted.

Prepare the apples
1. Peel and core the apples, cutting each into 1-inch-thick wedges. Thread the apples onto skewers, if you wish, or plan to lay them on a small-mesh grill rack or grill foil.

2. Brush on all sides with just enough of the Roquefort Butter to coat and set aside until you’re ready for dessert.

3. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test). Grill the apples for 10 to 12 minutes, turning on all sides, until tender and lightly brown. Keep the butter warm over the edge of the grill. In the last couple of minutes of cooking, baste the apples again with the butter.

4. Remove the apples from the skewers, if needed. Divide the apples among serving plates and drizzle with any remaining butter. Serve immediately. Add a touch of color to the plates with orange slices or another garnish, if you wish.

Recipe © 2005 by Cheryl and Bill Jamison. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.