Apple slices with Roquefort and cognac cream (postre de manzanas)

This Mexican postre is really a cross between a cheese board and a dessert, a legacy of the old, European-influenced style of entertaining. The sweet and tart flavour of crisp apple is balanced by salty, strong Roquefort and cognac. It takes fifteen minutes with no baking, and it makes an elegant bite at the end of a dinner or at a wine tasting.

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Method

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1. Mix the cheese with the butter until smooth and add the cognac.
2. Wash the apples, core them, and slice into thick rounds.
3. Spread the cheese cream on each slice.
4. Serve with black coffee or tea.

Source: Project Gutenberg – Postre de Manzanas (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).

Tips

• Choose a firm, tart apple such as Granny Smith, because it balances the strong, salty taste of the cheese well.
• If you cut the apple ahead, brush it with lemon juice so it does not brown. Blot off the moisture before serving.
• Mix the butter and cheese at room temperature so the cream turns out smooth. A few toasted walnuts add crunch on top.

Frequently asked questions

What can I use instead of Roquefort?

Gorgonzola or another blue cheese. For a milder flavour, mix in a spoonful of cream cheese.

Can I make it ahead, and is it suitable for children?

The cream keeps for 2 days, but slice the apple fresh. The cognac is not cooked, so for children make it without. We do not recommend raw-milk blue cheese during pregnancy.

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