Summary

Ingredients

• 4 apples, sour, crumbly (e.g. Boskop)
• 200 g camembert (s)
• 200 grams bacon
• 100 ml wine, white, dry
• 50 ml cider
• in Butter, flakes
• sea-salt
• Black pepper from the mill
• Lemon juice

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Instructions

1. Decapitate the apples in the top third, ie cut off a lid at the top; Hollow out the apples (use the apple flesh for other purposes, e.g. as a salad garnish), leave an edge approx. 0.5 cm thick.
2. Pluck the camembert into small flakes and cut the bacon into narrow strips. Fry the bacon in a pan until crispy and mix with the camembert pieces, add a little salt and pepper to this mixture, then pour into the hollowed out apples. Put a flake of butter on the mixture, then put the apple lid on.
3. Put all the apples in a buttered casserole dish, fill it with half of the white wine and cider mixture and place the stuffed apples in it. Pour the rest of the white wine and cider mixture over the apples, then put a flake of butter on each apple and place everything in the oven preheated to 200 °; Bake for approx. 20 minutes until the liquid has evaporated well.
4. The apples are a good starter on oak leaf lettuce with a vinaigrette made from apple cider vinegar (if necessary, add the broken pieces of apple meat). A Gewürztraminer or a good cider go well with this.