Stuffed baked apples with red onion chutney
Ingredients
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Utensils
baking dish, oven, cutting board, knife, frying pan, cooking spoon, large saucepan, vegetable peeler, potato masher, piping bag
Nutrition per serving
Step 1/6
- 2 apples
- baking dish
- oven
- cutting board
- knife
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.
Step 2/6
- 1½ onions
- ½ clove garlic
Increase oven temperature to 200°C/400°F. Cut onions into rings. Mince garlic.
Step 3/6
- ¾ tbsp vegetable oil
- ¼ tsp cayenne pepper
- 1 star anise
- frying pan
- cooking spoon
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.
Step 4/6
- 50 ml red wine
- 12½ ml balsamic vinegar
- salt
- pepper
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.
Step 5/6
- 250 g potatoes
- 40 g butter
- 40 ml milk
- ¼ tsp nutmeg
- salt
- large saucepan
- vegetable peeler
- potato masher
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.
Step 6/6
- oven
- piping bag
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.
Enjoy your meal!