Stuffed baked apples with red onion chutney

Stuffed baked apples with red onion chutney

Based on 11 ratings

Difficulty

Medium 👍
45
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
apples
250 g
potatoes
onions (red)
¾ tbsp
vegetable oil
½ clove
garlic
¼ tsp
cayenne pepper
1
star anise
50 ml
red wine
12½ ml
balsamic vinegar
40 g
butter
40 ml
milk
¼ tsp
nutmeg
salt
pepper
MetricImperial

Utensils

baking dish, oven, cutting board, knife, frying pan, cooking spoon, large saucepan, vegetable peeler, potato masher, piping bag

How-To Videos

how-to-fill-a-piping-bag

How to fill a piping bag

how-to-cook-potatoes

How to cook potatoes

how-to-core-an-apple

How to core an apple

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal293
Protein4 g
Fat18 g
Carb24 g
  • Step 1/6

    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.
    • 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

    Increase oven temperature to 200°C/400°F. Cut onions into rings. Mince garlic.
    • onions
    • ½ clove garlic

    Increase oven temperature to 200°C/400°F. Cut onions into rings. Mince garlic.

  • Step 3/6

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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

    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.

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