Sausage And Sage Apple-Stuffed Apples
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
58
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Olive Oil60 g
Calvados1 cup
Golden Raisins2 tbsps
Sage (julienned fresh)1 cup
Seasoned Rice VinegarDirections:
1
Preheat the oven to 350 degrees F
2
Heat a 12-inch skillet over medium-high heat
3
Add the oil, then the sausage
4
Saute the meat until browned but still a little pink, about 5 minutes
5
Add the shallot and continue to cook until the sausage is fully cooked, another 5 minutes
6
Off the heat, deglaze with the calvados and scrape up any bits on the bottom of the skillet
7
Add the raisins, pistachios and sage
8
Season with salt and pepper and set aside to cool in a bowl
9
Halve the apples from stem to bottom and core
10
Carefully hollow them out using a melon baller, reserving the apple "balls
11
" Chop up the apple "balls" (you should have about 3/4 cup) and add to the sausage mixture
12
Stuff each hollowed-out apple half with some of the sausage mixture
13
Pour the vinegar into the bottom of a 9-by-13-inch baking dish and add the stuffed apples skin-side down
14
Bake until the apples are just soft, about 25 minutes
15
Top each apple with a slice of cheese and continue to bake until melted, another 5 minutes
16
Garnish with fresh thyme leaves