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Goat Cheese Stuffed Baked Apples

  • Yield: 4 servings


  • 1/3 cup Armagnac or brandy
  • 1/4 cup white raisins
  • 1/4 cup black currants, or black raisins
  • 4 ounces goat cheese, at room temperature
  • 2 tablespoons honey
  • 1/2 teaspoon finely grated lemon peel
  • 4 large Golden Delicious apples
  • 3/4 cup apple cider
  • 1 tablespoon sugar
  • Finely chopped toasted walnuts
  • Powdered sugar, garnish


  • Preheat the oven to 350 degrees F.
  • In a small saucepan, gently heat the Armagnac over medium heat. Place the raisins and currants in a bowl and cover with the warm Armagnac. Let sit until plumped, about 10 minutes. Drain, reserving the liquid.
  • In a small bowl, mash the goat cheese, honey, lemon peel, and 2 teaspoons of the reserved Armagnac until smooth. Add the raisins and currants and mix until well blended. Refrigerate until slightly firm, about 20 minutes.
  • Using an apple corer and small melon baller, scoop out the stems, cores, and seeds from the apples, leaving the bottoms intact. Using a paring knife, peel the skin from the top inch of the apple. Stand in a baking dish.
  • Divide the goat cheese mixture into 4 equal portions and stuff into the apples.
  • In a bowl, whisk together the cider and sugar, and the remaining reserved Armagnac, (about 1/4 cup) if desired. Pour over the apples. Bake uncovered until the apples are tender, 45 to 40 minutes, basting every 10 to 15 minutes.
  • Remove from the oven and let sit for 5 minutes.
  • Place the apples on plates and spoon the pan juices over them. Sprinkle with the chopped nuts and powdered sugar and serve immediately.