4 JAZZ™ apples in the skin
1 onion, quartered and thinly sliced
75 g Pecorino cheese or any hard cheese, thinly sliced
20 fresh sage leaves or a few sprigs of rosemary
20 ml (4 tsp) olive or avocado oil
50 ml (30 g) almonds or pecans, roughly chopped
6 fresh sage leaves, roughly chopped
250 ml (1 cup) sour cream or to taste
1. Preheat oven to 180 ˚C.
2. Cut thin slits into each whole apple from the stalk side, towards the base, without cutting all the way through – so that it creates an ‘apple fan’.
3. Place onion, pecorino and sage in between apple slices, alternating the different ingredients. Take care not to push the slices too far apart with the filling ingredients, as the apples should not break apart.
4. Place each apple in a small ramekin or packed tightly against each other in a lined oven dish. Drizzle with oil and bake for 20 minutes, until apple is just cooked through and cheese is melted, but apples are still holding their shape.
5. Topping: Mix nuts and sage leaves and sprinkle on top of the baked apples for an extra crunch. Serve with dollops of sour cream.
By: Heleen Meyer