with Danablu cheese and almonds


  • 4 whole red apples, core scooped out.
  • 120 g Emborg Danablu
  • 100 g almond paste (marzipan)
  • 1 tbs honey
  • 50 g dark sultanas
  • 40 g Emborg unsalted butter
  • 100 g cane sugar
  • 50 g Emborg unsalted butter
  • 50 ml apple juice 
  • 100 g almonds, toasted and chopped roughly
  • Wood sorrel to serve
  • Emborg Sour Cream on the side 



Turn the oven on at 175 degrees.

Run a knife horizontally around the center of the apple, so you only just cut through the skin. Blend the danablu, almond paste, honey and sultanas together in a bowl. Fill the center of the apples with the blue cheese filling so that the apples are filled a little over the top. Place a small knob of butter on each apple and bake them in an oven dish for approximately 15 - 20 min The apples should be just tender.

Meanwhile make the almond and apple caramel sauce. Pour the sugar gradually into a small saucepan and let it caramelise. Carefully add the butter and apple juice and let simmer and reduce until you have a smooth caramel sauce. Add the chopped almonds and removed the saucepan from the heat.

Serve the apples warm with a topping of caramel and almond sauce. Decorate with leaves of wood sorrel. This apple dessert kan be served with sour cream.