Poached apples stuffed with Cashel blue cheese salad

Catherine Fulvio


300ml red wine

200ml water

100ml Marsala or sherry

50g caster sugar

4 tbsp local honey*

1 lemon, zest and juice

2 rosemary sprigs

6 Golden Delicious* apples, halved and cored garden salad leaves

160g Cashel Blue Cheese*, crumbled

3 tbsp roughly chopped walnuts


We automatically think of poached pears with cheese, but apples are a little more unusual and bring a whole new twist to a traditional combination. Keep the leftover poaching liquid for drizzling over desserts and ice cream.

Combine the red wine, water, Marsala, sugar, honey, lemon zest and juice and rosemary in a saucepan. Bring to the boil and simmer for 5 minutes.  Add the apples and poach for about 15 minutes, then allow to cool in the poaching liquid. Remove and slice the apples in half. Bring the poaching liquid to a simmer and reduce until it’s slightly more syrupy. 

Place the salad leaves on a platter. Place the apples on the leaves and sprinkle with the blue cheese and walnuts. Drizzle over a little of the syrupy poaching liquid.

*These items can be adapted to use local producers if you wish.