1cupEdam Cheese(4 ounces) coarsely grated, or other similar melty cheese, such as gouda or gruyere
1/2cupchopped hazelnuts,toasted
Instructions
Place rack in middle position of oven. Preheat to 375 degrees F. Butter 9×13-inch pan with 1 tablespoon butter. Melt remaining 2 tablespoons butter and set aside.
Cut apples in half from top to bottom (stem to base). With small spoon or melon baller, hollow out small hole in center of each half, removing core. Lay apples, cut side down, in baking dish. Drizzle with melted butter and apple cider. Bake 15 – 20 minutes, until apples begin to soften.
Remove apples from oven and turn each over in pan. Spoon butter-cider sauce over halves. Add red wine, pouring evenly. Sprinkle with thyme, salt and pepper. Fill each hollowed core with Edam, piling any additional cheese on each top. Return pan to oven. Bake additional 15 – 20 minutes, until cheese is melted and bubbly. Remove from oven and top with chopped hazelnuts. Transfer apples to serving plate and drizzle with remaining sauce from pan. Serve warm or at room temperature.
Make-ahead tip: Prepare apples through drizzling with butter and cider, then cover and refrigerate overnight. When ready to bake, set pan on counter for 30 minutes to bring to room temperature, then proceed with recipe as directed.
Notes
Refrigerate leftovers for up to 3 days. Reheat gently in microwave.