Poached Apples Stuffed with Gorgonzola

Serves 6

Ingredients

• 2 C Marsala
• 2 C sweet red wine
• 2 C water
• 1 C sugar
• 3 T fresh lemon juice
• 2 strips lemon zest
• 2 T ground coriander
• 6 Golden Delicious apples, peeled, stems on
• 6 oz sweet Gogonzola

Directions

1. Combine the Marsala, red wine, water, sugar, lemon juice, lemon zest, and coriander in a large deep saucepan. Heat to boiling and add the apples. Poach uncovered for 20 minutes. Cool completely in liquid.
2. To make the Sabayon, whisk the egg yolks and sugar together in a heavy medium-size saucepan. Cook, whisking constantly, over medium-low heat until thick and creamy, 5 to 8 minutes.
3. Place the pan in a larger pan filled with simmering water. Whisking constantly, add the Sauternes in a thin steady stream. add the meon zest and continue to whisk until the mixture froths to almost triple in volume.
4. Remove the pan from the water and let stand, whisking occasionally, until cooled to room temperature.
5. Remove the cooled apples from the poaching liquid and core them from the bottom with an apple corer, leaving the tops and stems intact. Stuff the hollow of each apple with 1 ounce of the cheese.
6. Place each apple on an individual serving plate, stem end up, and spoon the sabayon over and around the apple. Serve with a knife and fork.

For the Sauternes Sabayon

Ingredients

• 6 egg yolks
• 1 C superfine sugar
• 1 1/2 C Sauternes (sweet white wine)
• Several thin strips of lemon zest