Normandy Tomatoes

(SERVES 6)

• 1 green eating (dessert) apple
• Lemon juice
• 8 large beefsteak tomatoes, halved
• 225 g/8 oz/2 cups camembert cheese, chopped
• 50 g/2 oz/1 cup fresh breadcrumps
• 5 ml/1 tsp kirsch of calvados
• A little chopped parsley
• Watercress

Core and halve the apple and toss in lemon juice. Scoop the seeds out of the tomatoes. Place the shells in a large shallow flameproof dish. Mix the cheese with the breadcrumps., Kirsch or calvados and parsley. Spoon into the shells. Place under a moderate grill (broiler) until the cheese melts and bubbles and the tomatoes are hot through. Reduce the heat to low of necessary so the tops do not become do not brown. Transfer to warmed plates and garnish with watercress and the apple slices.