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

LC Hey, You Know What Might Be Good? Note

We’re not sure who first looked at blue cheese, apples, brown sugar, and butter and thought “Hey, you know what might be good…?” But we’re glad they did. Whether it was a knowing brought on by inspiration, intoxication, or desperation, we may never know. We’re going with the first one.

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

Grilled Apples with Roquefort Butter Recipe

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


  • 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


  • 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.
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