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Baked Glazed Apples - Serves 10

Baked Glazed Apples

Granny Smith apples are best for their sharpness and texture.

Jean-Christophe Novelli A tip from

A great combination of apple, goat’s cheese and foie gras with a hint of cumin seeds. It can be served hot or cold.


1.With a sharp knife, cut a slice off the very top of the apples and scoop out the flesh, being careful not to damage the skins.

2. Remove and discard the core and pips. Chop the flesh and cook in a small amount of water, roughly 1 tablespoon, until soft to make a compote. Add a pinch of cumin seeds and a pinch of sugar.

3. Heat a large frying pan. Cut the foie gras into 10 even pieces and season with salt, pepper and sugar.When the pan is very hot, cook the pieces on each side for 15 seconds. Remove with a slotted spoon and set aside to cool.

4. Preheat the oven to 160°C/Fan 140°C/Gas 3. Cut the goat’s cheese into 10 portions, which should be roughly the same size as the cavities in the apples.

5. Fill the bottom quarter of each apple with the compote.Then add a piece of the foie gras, a drizzle of the fat from the pan, followed by a slice of the cheese. If there is enough room around the edges of the cheese, pack with more apple compote. (You can add fresh herbs at this stage for more flavour if you wish – try a small sprig of thyme or a bay leaf in each.)

6. Bake the apples in the preheated oven for 10–15 minutes. Preheat the grill.

7. Remove the apples from the oven and allow to cool slightly, roughly 5 minutes. Sprinkle with sugar and then glaze the tops, either under the preheated grill or with a culinary blowtorch.

8. The apples can be served either hot or cold. If serving cold, chill for at least 12 hours.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.


  • 10 Bramley or Granny Smith apples
  • pinch cumin seeds
  • 2 teaspoons caster sugar, and more for sprinkling
  • 400g foie gras
  • salt and freshly ground black pepper
  • 200–250g log goat’s cheese (e.g. St Maure)

Preparation time: 15 minutes

Cooking time: 15-20 minutes