Fall Flashes
Apples, wine and cheese. What better way to ease into fall? You can assemble these iconic symbols of autumn individually as antipasti, but with cooler days and crisp nights, why not fire up the oven and get a start on comfort food?
Baked Apples with Gorgonzola Cheese combines some of Italy’s best: fresh apples, Moscato, and tangy Gorgonzola. Italy produces more apples than any other country in Europe and has three Designations of Protected Origin by the European Commission for Golden, Rennet, and Delicious varieties grown in the valleys of the Alto Adige in the north.
Apples also grow in Fruili, Piedmont, and Campania, giving cooks plenty of choices. But for baking, the Rome apple is a good choice because it holds its shape and its flavor is enhanced. In this recipe, Moscato pairs well with the warmth of cinnamon and tangy Gorgonzola adds just the right bite.
You’ll have a fall-friendly dessert that can be baking in the oven while you’re out raking leaves - a ritual of the season that might be less welcome than the comfort food.
