Sweet and sour stuffed apples

Portions:

These sweet and savory stuffed apples are a tasty marriage of Quebec apples, well-seasoned sausage meat, melting cheddar and a drizzle of maple syrup. Thyme, onion and garlic are added for a fragrant, comforting filling. The result? An original, rustic and deliciously balanced recipe, perfect for surprising your guests at an autumn meal or gourmet brunch.

In addition to showcasing local apples, this recipe plays on contrasts: the sweetness of the fruit and maple syrup sweetens the salty, spicy side of the sausage, while the cheese adds a nice creaminess. It's easy to prepare and serve as is, with a green salad or a few roasted vegetables.

It's also a great way to take apples out of traditional sweet recipes and incorporate them into an original, comforting main course that's both easy to make and worthy of a big dinner party.

Ingredients

5 Cortland apples

4 Italian sausages or other variety to taste

Grated cheese to taste

For the garnish:

2 Ambrosia apples

Lemon juice

Maple syrup

Estragon

Preparation

Preheat oven to 350°F.
Cut the Cortland apples in half, remove the insides and sear on the baking sheet before resting.
Remove the sausage meat and fill each half with apples before grilling on the griddle.
Cover with grated cheese before baking.

For the garnish:

Cut julienne strips from raw Ambrosia apples and add lemon juice, maple syrup and tarragon. Mix well.
Serve with garnish on each apple half and enjoy.

Tips and tricks

Choose a firm apple such as Cortland or Lobo to avoid sagging during cooking.
For a spicy version, use a strong Italian sausage or add a pinch of hot pepper.
Strong cheddar can be replaced by smoked gouda or blue cheese for more character.
Serve with wild rice or a warm lentil salad for a complete meal.
Lightly drizzle the maple over the apples before placing in the oven to caramelize.

A recipe from