This dish, from Karla Fisher, executive chef of the River Lane Inn in Brown Deer, Wisconsin, is recommended as a side dish for lamb chops or other roasted meats.  But leave out the leek and the salt and pepper and you have a marvelous dessert.  You could even peel and slice the apples, increasing the amount to 6, add some sugar and flour (3/4 cup sugar and about 3 tablespoons flour should do it) and bake it all in a pastry shell as a double crust pie.  (Bake at 425 degrees for 15 minutes and then at 375 degrees for 35-40 minutes or until done.)

Ingredients:

1 leek, rinsed well and finely diced
1/2 tablespoon butter
4 tablespoons chopped walnuts
salt and pepper
4 tart apples, cored
4 ounces blue cheese, crumbled
4 tablespoons ruby port

Directions:

Saute leek in butter.  Add walnuts and continue to saute until golden brown.  Lightly salt and pepper to taste.  Place cored apples in buttered baking dish.  In center of each apple, add 1 tablespoon leek-walnut mixture.  Add a small amount of blue cheese.  Continue layering leek-walnut mixture and blue cheese in each apple until all is used.  Bake apples uncovered for 30 minutes.  Remove from oven, pour 1 tablespoon port over each apple, and continue baking until tender, about 5-10 minutes.

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