3 slices bacon, about 1/4-inch (1/2-cm) thick, cut into small pieces

1 onion, chopped

1 tablespoon (15 ml) olive oil

2 cloves garlic, finely chopped

1/2 cup (125 ml) chicken broth

1/2 cup (125 ml) bread, diced

1/4 lb (115 g) brie cheese, rind removed, cut into cubes

1/4 cup (60 ml) pecans, toasted and chopped

2 tablespoons (30 ml) chopped parsley

4 McIntosh or Cortland apples

Salt and pepper

In a skillet, brown the bacon and onion in the oil. If desired, remove some of the cooking fat. Add the garlic and cook for 1 minute. Add the broth and bread. Let reduce until almost dry. Add the cheese, pecans, and parsley. Continue cooking, stirring until the cheese has melted. Season with salt and pepper. Set aside.

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Cut the top of the apples. With a melon baller, core the apples and scrape them out to form 45 ml (3 tablespoons) cavities. Fill the apples with the stuffing, forming a dome on top of each apple. Place on a baking sheet. Bake for about 30 minutes. Serve with roasted chicken or as a starter.

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