Goat Cheese and Ginger Stuffed Apples

This delicious fall dessert is designed to be served warm, but we liked it equally well when chilled overnight and served cold.

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Ingredients:

• 6 Rome or Winesap apples
• 11 ozs soft, fresh goat cheese, at room temperature (we prefer Couturier)
• 5 Tbsp brown sugar
• 1/4 cup chopped crystallized ginger
• 3 Tbsp toasted chopped pistachios

Directions:

Preheat oven to 375º F.

Select a baking dish just large enough to accommodate the apples standing upright. Cut a 1/2-inch off of the top of each apple horizontally. With a melon baller or grapefruit spoon, scoop out and discard the core from each apple, being careful not to pierce the blossom end. Continue to scoop out the apple flesh to form a hollow cavity about 1½ inches in diameter with sturdy sides. Reserve the removed pulp for another use or discard.

In a bowl, stir together the goat cheese, brown sugar, and crystallized ginger. Spoon the cheese mixture into the apples, filling each one generously. Place in the baking dish and sprinkle the pistachios evenly over the tops. Pour water to a depth of about 1/3 inch in the bottom of the dish.

Bake for about 30 minutes, or until the apples are fully tender when pierced with a fork and the tops are lightly browned. Serve warm. Makes 6 servings

Per serving: 361 calories (34% calories from fat); 14g total fat; 9g saturated fat; 37mg cholesterol; 248mg sodium; 50g total carbohydrates; 11g protein