• 2 tablespoons calvados

  • 2.5 tablespoons dark Raisins

  • 6 small firm Apples such as Granny Smith

  • 2 teaspoons Butter

  • 1 teaspoon Sugar

  • Cinnamon

  • 4 tablespoons Goat's Cheese

  • 2.5 tablespoons Pine Nuts toasted

  • 2.5 tablespoons Honey warmed to runny consistency if necessary


  • 1.

    Heat the oven to 425ºF/220ºC.

  • 2.

    Pour the calvados over the raisins in a small bowl and set aside to plump.

  • 3.

    Halve the apples and remove the cores with a melon-baller.

  • 4.

    Poke the skin side all over with a needle or the tip or a very sharp knife.

  • 5.

    Take a sliver off the bottom so they’ll sit flat, if you like.

  • 6.

    Put them skin-side down in a baking dish.

  • 7.

    Poke 1/2 teaspoon of butter into the well in each apple, then sprinkle over the sugar and cinnamon.

  • 8.

    Bake until the apples are soft, but still intact, about 15 minutes.

  • 9.


  • 10.

    Drain the raisins.

  • 11.

    Nudge two apple halves beside each other on each of six serving plates.

  • 12.

    Put a generous spoonful of cheese alongside each.

  • 13.

    Scatter over the pine nuts and raisins.

  • 14.

    Drizzle over the honey and serve.

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