Gorgonzola Baked Apples with Balsamic Syrup Recipe

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Gorgonzola Baked Apples with Balsamic Syrup Recipe
Gorgonzola Baked Apples with Balsamic Syrup Recipe photo by Taste of Home
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Gorgonzola Baked Apples with Balsamic Syrup Recipe

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Publisher Photo
Gorgonzola cheese and a balsamic vinegar reduction sauce are pleasing partners to sweet apples. Serve this fruity favorite alongside any entree. —Crystal Holsinger, Surprise, Arizona
Featured In: Baked Apples
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1/3 cup chopped hazelnuts
  • 1/4 cup butter, chopped
  • 3 tablespoons crumbled Gorgonzola cheese
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon onion powder
  • 6 medium tart apples, cored
  • 1 cup balsamic vinegar

Directions

In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender.
Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples. Yield: 6 servings.
Originally published as Gorgonzola Baked Apples with Balsamic Syrup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p113

Nutritional Facts

1 stuffed apple with 2 teaspoons balsamic syrup: 226 calories, 13g fat (6g saturated fat), 23mg cholesterol, 163mg sodium, 29g carbohydrate (23g sugars, 4g fiber), 2g protein.

  • 1/3 cup chopped hazelnuts
  • 1/4 cup butter, chopped
  • 3 tablespoons crumbled Gorgonzola cheese
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon onion powder
  • 6 medium tart apples, cored
  • 1 cup balsamic vinegar
  1. In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender.
  2. Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples. Yield: 6 servings.
Originally published as Gorgonzola Baked Apples with Balsamic Syrup in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p113

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