Hearty baked apples

Ingredients for 4 servings:

• 4 apples, sour, crumbly (e.g. Boskop)
• 200g Camembert(s)
• 200g bacon
• 100 ml wine, white, dry
• 50 ml cider
• Butter, in flakes
• Sea salt
• Pepper, black from the mill
• lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Decapitate the apples in the top third, i.e., cut off a lid at the top. Hollow out the apples (use the apple flesh for another purpose, e.g., as a salad garnish), leaving a 0.5 cm thick edge. Tear the Camembert into small flakes and cut the bacon into thin strips. Fry the bacon in a pan until crispy and mix with the Camembert pieces. Season this mixture with a little salt and pepper, then stuff the hollowed-out apples. Place a knob of butter on the mixture, then place the apple lids on top. Place all the apples in a buttered baking dish, fill it with half of the white wine and cider mixture, and place the stuffed apples inside. Pour the remaining white wine and cider mixture over the apples, then place another knob of butter on each apple and place everything in the oven preheated to 200°C (400°F). Bake for about 20 minutes, until the liquid has evaporated. The apples make a good appetizer on oak leaf lettuce with an apple cider vinegar vinaigrette (add the peeled apple pieces if desired). Serve with a Gewürztraminer or a good cider.