Caramelized apple halves take on sweet-savory depth from aged cheddar and thyme. This shelf's spicy-crisp apples soften into jammy centers while their edges char, giving you a side-dish-turned-dinner that needs only the apples you have on hand.

Serves 2. 30 minutes, 10 at the stove.

About 230 calories a serving, 7 g protein, 1 g carbohydrate, 22 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve 4 medium apples lengthwise and scoop out the cores with a melon baller or small spoon. Heat 2 tablespoons butter in a heavy skillet over medium-high until it foams. Set the apple halves cut-side down in the pan and do not move them for 12 minutes.12 min
2. Turn each apple half over. Tuck 4 sprigs thyme around the apples, scatter a pinch each of salt and pepper over them, and cook for 8 minutes more until the flesh is tender when pierced with a fork.8 min
3. Divide the apples between two shallow bowls. Shave 2 ounces sharp aged cheddar over them and spoon the pan juices over the top. Serve warm.

Note Swap mild cheddar for sharp if you prefer less tang, or use gruyère for deeper flavor. Leftovers keep three days refrigerated and reheat gently in a low oven. Serve alongside crusty bread to soak the pan juices, or add a green salad to round out the meal.