4 large Cortland, Rome, Granny Smith or other baking apples
3-4 ounces Cabot Sharp Cheddar, broken into crumbles
About ½ cup maple syrup
PREHEAT oven to 350°F.
CORE apples, leaving bottom intact (melon baller works well). Remove peel from top quarter of apples.
FILL cores with cheese, pressing in gently and filling right to top. Place apples in baking dish. Drizzle some of maple syrup over cheese and peeled section of apples.
BAKE for 12 minutes. Remove from oven and drizzle with more maple syrup.
Return to oven and bake for 8 to 20 minutes longer or just until tender when pierced with skewer, being careful not to overcook (time will vary with size and variety of apple).
REMOVE from oven and drizzle with more maple syrup. Serve hot or let cool and refrigerate to serve cold or reheat later.
Recipe courtesy of Jimmy Kennedy.