Veal Stuffed Apples

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456 calories per serving view nutrition facts

Ingredients

6	each	apples	peeled, cored
6	tablespoons	lemon juice	freshly squeezed
1/2	pound	ground veal
1/8	teaspoon	salt
1	pinch	black pepper
1	rib	celery	minced
2	sprigs	parsley leaves	minced
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated	grated
1/2	cup	raisins, seedless
1/4	teaspoon	sage
1/4	cup	bread crumbs
1/2	cup	walnuts	chopped
1	each	egg	slightly beaten
1	cup	beef stock	prefer veal stock if possible
1	tablespoon	honey
1	tablespoon	apple brandy
4	tablespoons	butter	melted
6	sprigs	parsley leaves

Veal stock
2 1/2	pounds	veal knuckle	cut into 2 inch pieces
1	large	onion
2	each	leeks	washed, cut into 2-inch pieces
2	each	carrots	sliced
2	ribs	celery	sliced
3	sprigs	parsley leaves

Directions

Preheat oven to 350 degrees F.

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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