Soft Cooked Apples with Cinnamon, Rosemary, and Pine Nuts, and with a Cider Glaze and Goat Cheese
Serves 4-6Soft cooked apples served with a small slice of goat cheese for an additional touch of flavor, makes a simple dessert for a cool fall evening.
Ingredients
- 4 small apples I used California Sweeties, but a honeycrisp or fuji would work well, halved
- 2 tablespoons pine nuts toasted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh rosemary leaves finely chopped
- 1 teaspoon cinnamon
- 1 tablespoon granulated sugar
- 3 tablespoons apple cider
- Sea salt
- Plain goat cheese for serving
Instructions
- Preheat the oven to 450°F. Place the sugar into a small bowl. Add the cider and whisk until the sugar has dissolved and smooth. Stir in 1 tablespoon of the rosemary. Set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat. Working in batches if you need to, add the apples to the skillet and cook on each side, for approximately 4 minutes total. Transfer the apples, cut side up, to a large baking sheet. Sprinkle the cinnamon and additional 1 tablespoon of rosemary over the top. Season with a little sea salt. Place the baking sheet in the oven and cook for approximately 20 minutes. They should be soft, but not overcooked. Remove from the oven.
- While the apples are cooking, add the cider mixture to a small pot and gently cook over low heat for 1 minute. Stir in the pine nuts and cook for an additional 1 minute, stirring. Remove from the heat.
- When the apples are finished cooking, arrange them on a serving platter or on individual plates. Spoon the cider mixture over the top of the apples. Serve with a small slice of plain soft goat cheese on the side.
Please follow and like:
