Veal Stuffed Apples
Submitted by Pritch
Cored apples packed with a savory-sweet filling of ground veal, Parmesan, walnuts, raisins, and sage, then baked until soft and drizzled with a honey-apple brandy butter. An Italian-inspired showstopper that blurs the line between entree and autumn celebration.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis recipe sits right at the crossroads of savory and sweet, and it’s magnificent.
Whole cored apples get packed with a hearty filling of ground veal, crunchy walnuts, plump raisins, Parmesan, and a whisper of sage that ties the whole thing to fall.
Baked until the apples go soft and yielding, they’re drizzled with a honey and apple brandy butter sauce that caramelizes into something you’ll want to lick off the spoon.
The recipe includes a from-scratch veal stock that takes the dish to another level, but store-bought beef stock works in a pinch.
Variations
- Nut swap: Pine nuts in place of walnuts give a more delicate, buttery crunch that leans even more Italian.
- Pork version: Ground pork with a pinch of fennel seed makes a rich, slightly sweeter filling.
- Dried fruit mix: Try dried cranberries or chopped dried figs instead of raisins for a different fruity dimension.
Chef Tips
- Choose firm baking apples like Granny Smith or Braeburn. Soft varieties will collapse before the filling cooks through.
- Don’t overstuff the apples. Pack the filling firmly but leave a little room at the top for the honey-butter drizzle to pool and caramelize.
- Rub the peeled apples with lemon juice immediately to prevent browning. Every exposed surface needs a coat.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Rub the apples with lemon juice.
Place veal, salt, pepper, celery, parsley, cheese, raisins, sage, crumbs, Stuff core of apples with veal mixture and arrange in baking dish . Combine Veal Stock, honey, apple brandy, and butter. Drizzle over apples. Bake apples 20 minutes or until soft. Garnish with parsley, serve hot. Pine nuts may be substituted for the walnuts. VEAL STOCK: Cover veal bones with water in a large stock pot and bring to a boil. Add remaining ingredients. Simmer 2 hours. Skim any foam that may arise to the surface. Strain stock through cheesecloth. Chill until needed.
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