Stuffed baked apples with red onion chutney
Time: 45 min. preparation time, 25 min. baking time
Nutrition: Calories ca 293 / Protein 4g / Carbohydr. 24g / Fat 18g
Ingredients (4 servings)
|1.5 tbsp||vegetable oil|
|0.5 tsp||cayenne pepper|
|2 pieces||star anise|
|100 ml||red wine|
|25 ml||balsamic vinegar|
frying pan, large saucepan, baking dish, oven, vegetable peeler, potato masher, cooking spoon, piping bag, cutting board, knife
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.
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
Increase oven temperature to 200°C/400°F. Cut onions into rings. Mince garlic.
3 onions / 1 clove garlic
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
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
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
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