Grilled Apples with Roquefort Butter -

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Grilled Apples with Roquefort Butter

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By Cheryl and Bill Jamison

Posted July 23rd, 2007

This article is reprinted with permission from Good Times, Good Grilling: Surefire Recipes for Great Grill Parties, by Cheryl Alters Jamison, (2005, William Morrow Cookbooks)

Good Times, Good Grilling: Surefire Recipes for Great Grill Parties

Servings:	6
Author Notes:	Desserts with savory elements are gaining increasing favor. Cheese with fruit is the classic combo and often still the best. These apple wedges would also make a worthy side dish for grilled pork tenderloin or Spanish leg of lamb.
Ingredients:	Roquefort Butter: 6 tablespoons unsalted butter 2 teaspoons brown sugar 2 to 3 tablespoons crumbled Roquefort or other blue cheese 4 medium apples, such as Fuji or Rome Beauty, which hold their shape when cooked metal skewers (optional) orange slices, strawberries, or mint sprigs (optional)
Instructions:	Prepare the Roquefort butter by melting the butter and brown sugar together in a small skillet over medium heat. Stir in the cheese and remove from the heat when melted. Peel and core the apples, cutting each into 1 inch thick wedges. Thread the apples onto skewers, of you wish, or plan to lay them on a small mesh grill rack or grill foil. Brush on all sides with just enough butter to coat and set aside until you're ready for dessert. Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test). Grill the apples for 10 to 12 minutes, turning on all sides, until tender and lightly brown. Keep the butter warm over the edge of the grill. In the last couple of minutes of cooking, baste the apples again with the butter. Remove the apples from the skewers if needed. Divide the apples among serving plates and drizzle with any remaining butter. Serve immediately. Add a touch of color to the plates with orange slices, strawberries, mint sprigs or other optional garnishes.