Poached apples stuffed with Gorgonzola

Catherine Fulvio / 19 October 2012

We automatically think of poached pears with cheese, but apples are a little more unusual and bring a whole new twist to a traditional combination. Keep the leftover poaching liquid for drizzling over desserts and ice cream.

Cooking time

30 minutes


  • 300ml red wine
  • 200ml water
  • 100ml Marsala
  • 50g caster sugar
  • 4 tbsp honey
  • 1 lemon, zest and juice
  • 2 rosemary sprigs
  • 6 Golden Delicious apples, halved and cored garden salad leaves
  • 160g Gorgonzola, crumbled
  • 3 tbsp roughly chopped walnuts



1 Combine the red wine, water, Marsala, sugar, honey, lemon zest and juice and rosemary in a saucepan. Bring to the boil and simmer for 5 minutes.
2 Add the apples and poach for about 15 minutes, then allow to cool in the poaching liquid. Remove and slice the apples in half.
3 Bring the poaching liquid to a simmer and reduce until it's slightly more syrupy.
4 Place the salad leaves on a platter. Place the apples on the leaves and sprinkle with Gorgonzola and walnuts. Drizzle over a little of the syrupy poaching liquid.

Keeping it local: use local Cox’s Orange Pippin apples with English Stilton.

Eat Like An Italian

Catherine Fulvio of Ballyknocken House & Cookery School, has a new book available now 'Eat Like An Italian: Recipes for the Good Life', published by Gill & Macmillan at £19.99, which provides lots of information and tips on how to adapt to a more leisurely lifestyle and incorporate the Italian food rules. Find out more about Catherine Fulvio at www.ballyknocken.com.

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