Stuffed baked apples with red onion chutney

This fantastic combination of sweet apple, mashed potatoes, and caramelized onion is a true favorite. It is so delicious that you might think about preparing just a little more than you need.

Difficulty: Medium

Time: 45 min. preparation time, 25 min. baking time

Nutrition: Calories ca 293 / Protein 4g / Carbohydr. 24g / Fat 18g

Ingredients (4 servings)

4	apples
500 g	potatoes
3	onions (red)
1.5 tbsp	vegetable oil
1 clove	garlic
0.5 tsp	cayenne pepper
2 pieces	star anise
100 ml	red wine
25 ml	balsamic vinegar
80 g	butter
80 ml	milk
0.5 tsp	nutmeg
	salt
	pepper

Utensils

frying pan, large saucepan, baking dish, oven, vegetable peeler, potato masher, cooking spoon, piping bag, cutting board, knife

Wine Tip

Trollinger
This light-bodied wine offers moderate acidity partnered by fruity strawberry notes, which blend well with the flavors found in apple and onion chutney. Trollinger is usually consumed within a year of being bottled.

Step 1

Stuffed baked apples with red onion chutney

Preheat oven to 180°C/350°F. Cut off the top of each apple to form a lid. Scoop out the core with a spoon. Replace lids, place apples into a baking dish, and bake for approx. 10 – 15 min. Remove from oven.

baking dish, oven, cutting board, knife

4 apples

Step 2

Increase oven temperature to 200°C/400°F. Cut onions into rings. Mince garlic.

3 onions / 1 clove garlic

Step 3

In a frying pan, sauté onions in some vegetable oil on medium-low heat for approx. 5 – 7 min. Add garlic, cayenne pepper, and star anise and continue to sauté for approx. 1 – 2 min.

frying pan, cooking spoon

1.5 tbsp vegetable oil / 0.5 tsp cayenne pepper / 2 pieces star anise

Step 4

Deglaze pan with red wine. Add vinegar and gently simmer for approx. 10 – 12 min. until liquid is reduced by half and thickened. Season with salt and pepper.

100 ml red wine / 25 ml balsamic vinegar / salt / pepper

Step 5

In the meantime, peel potatoes, halving any large ones. Cook in salted, boiling water for approx. 20 – 30 min. until tender. Drain well. Return hot potatoes to pan, mash with a potato masher, and season to taste with salt. Add butter, milk, and nutmeg and mash until smooth.

large saucepan, vegetable peeler, potato masher

500 g potatoes / 80 g butter / 80 ml milk / 0.5 tsp nutmeg / salt

Step 6

Fill mashed potatoes into a piping bag and pipe an even amount of the filling into each apple. Replace lids. Bake in a preheated oven at 200°C/400°F for approx. 10 – 15 min. Serve draped with onion chutney.

oven, piping bag