Grilled Apples with Roquefort Butter

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

Special Equipment: Metal skewers or small-mesh grill rack (optional)

Grilled Apples with Roquefort Butter Recipe

  • Quick Glance
  • 35 M
  • 35 M
  • Serves 8

Ingredients

  • 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

Directions

  • 1. Heat the butter and brown sugar in a small skillet over medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Add the cheese and stir until it melts. Remove the pan from the heat. Let cool slightly.
  • 2. Peel and core the apples, cutting each into 1-inch-thick wedges. Thread the apples onto skewers, if desired, or place them on a small-mesh grill rack or foil.
  • 3. Brush the apples on all sides with just enough of the Roquefort butter to coat. Set aside at room temperature until you’re ready for dessert.
  • 4. A while before you’re ready for dinner, fire up the grill, bringing the heat to medium (which is when you can hold your hand above the grill rack for 4 to 5 seconds). Grill the apples for 10 to 12 minutes, turning on all sides, until tender and lightly brown. Keep the saucepan with the remaining Roquefort butter warm along the edge of the grill. During the last couple minutes of cooking, baste the apples again with the butter.
  • 5. Remove the apples from the skewers, if necessary. Divide the apples among serving plates and drizzle with any remaining butter and serve immediately.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Elsa M. Jacobson

Oct 09, 2005

Cheese plus butter, hot off the grill! I used this as a dessert course, but I think it would also be great atop greens as a salad course any time of year. I can also see making this with pears, or a combination of apples and pears, and adding nuts, such as hazelnuts, walnuts, pecans, or almonds—atop or on the side. I actually used a grill pan and made these indoors, skipping the skewers entirely. The 10 to 12 minute grilling range was accurate. I used dark brown sugar, and the full 3 tablespoons of crumbled blue cheese. My cheese was of good quality but nothing especially noteworthy, and this was fine. I used Fuji apples. From start to finish, this was quicker than the 35 minutes noted.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail