Stuffed baked apples with red onion chutney

Based on 8 ratings

Difficulty

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

Ingredients

Servings:-4+
apples
500 g potatoes
onions (red)
1½ tbsp vegetable oil
1 clove garlic
½ tsp cayenne pepper
star anise
100 ml red wine
25 ml balsamic vinegar
80 g butter
80 ml milk
½ tsp nutmeg
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
293
Protein
4 g
Fat
18 g
Carb
24 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.
    • 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
    • 1 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.
    • 1½ tbsp vegetable oil
    • ½ tsp cayenne pepper
    • 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.
    • 100 ml red wine
    • 25 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.
    • 500 g potatoes
    • 80 g butter
    • 80 ml milk
    • ½ 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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