Savory Baked Apple with Port Wine Sauce
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
shallots
about 4, coarsely chopped |
|
| 1 | tablespoon |
butter, unsalted
|
|
| ½ | pound |
ground pork
|
|
| ½ | pound |
ground veal
|
* |
| ¼ | cup |
brandy
|
*
|
| 1 | teaspoon |
thyme
minced fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | large |
apples
|
*
|
| 4 | each |
spinach
whole leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
shallots
about 4, coarsely chopped |
|
| 15 | ml |
butter, unsalted
|
|
| 226.8 | g |
ground pork
|
|
| 226.8 | g |
ground veal
|
* |
| 59 | ml |
brandy
|
*
|
| 5 | ml |
thyme
minced fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | large |
apples
|
*
|
| 4 | each |
spinach
whole leaves |
*
|
Directions
and serve. In a skillet, sauté shallots in butter until translucent.
Crumble pork and veal into skillet and sauté until bronwed.
Drain off excess fat.
Add brandy, thyme, salt, and peper and cook until alcohol has evaporated.
Cut a 1-inch cap from the top of each apple; reserve caps.
Using a melon baller, hollow out core and some of the flesh of the apples.
Fill each cavity with one-fourth of the meat mixture and top with a spinach leaf.
Replace caps and arrange apples in a shallow baking pan.
Bake in a preheated 350℉ (180℃) F oven for 20 to 30 minutes, or until apples are tender yet firm enought ot hold their shape.
Spoon a pool of Port Wine Sauce onto individual serving plates.
Top with apples and serve.
