Edam Baked Apples
Picture this: Reny Picot Edam bubbling over the tops of bright, juicy apples bathing in an sweet and sultry sauce to bring out a new dimension of flavor and all around irresistibility. The hazelnuts bring the crunch and a touch of thyme adds a welcome savory note, transforming these baked apples from a humble fruit to a quietly refined dish. You’ll Edam up!
4 Granny Smith apples
1/4 cup apple cider
3/4 cup red wine, such as Beaujolais
1 teaspoon fresh thyme, chopped
6 ounces Reny Picot Edam, grated
1/2 cup chopped hazelnuts, toasted
- Grease 9×13-inch pan and preheat oven to 375°F.
- Cut apples in half from top to bottom. Hollow out a small hole in center of each half, removing the core.
- Lay apples in greased baking dish cut side down and drizzle with apple cider. Bake 15 minutes, until apples begin to soften.
- Remove apples from oven and turn each over in pan. Add red wine and sprinkle in thyme.
- Fill each hollowed core with Reny Picot Edam, piling additional cheese on each top.
- Return pan to oven. Bake 15-20 minutes, until cheese is melted and bubbly.
- Remove from oven and top with hazelnuts. Transfer apples to serving plate, drizzle with remaining sauce from pan, and serve.