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Stuffed Apples apples stuffed by Tere Fontanills
Juicy medium-sized apples stuffed with a combination of ground beef and pork, complemented by the fluffy texture of ladyfingers from the bakery.
dessert
oven
stuffed
main dish
traditional
Ingredients
Servings:
4

Ingredients

  • 11 omedium apples
  • 750 gminced beef + pork
  • 7 pastry ladyfingers
  • 50 g70% dark chocolate
  • 1 chicken broth (can be Aneto chicken or ham broth)
  • 3 duck eggs
  • 100 gsugar
  • toasted almonds (preferably Marcona)
  • milk
  • cinnamon powder
  • oil
Nutritional Information

Per Serving (Approx.)

Calories
1507 kcal
Protein
83 g
Fat
51 g
Carbohydrates
182 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Paella and Large Earthenware Casserole

  • In a large paella pan or a clay casserole dish, heat a good drizzle of olive oil over medium-high heat until it is hot but not smoking.
  • Add the chicken cut into pieces and fry for 10-15 minutes until golden on all sides.
  • Add the prawns and the squid cut into rings, and cook for 5 minutes until the prawns are pink and the squid is tender.
  • Incorporate the chopped onion and the red pepper cut into small cubes, and sauté for 5 minutes or until the onion is tender and translucent.
  • Add the grated tomatoes and continue cooking for 5 more minutes until it reduces and thickens slightly.
  • Bathe the preparation with the hot fish broth, adding 2 liters slowly while stirring gently.
  • Bring to a boil, reduce the heat to medium-low, and let it cook for about 20 minutes, stirring occasionally to blend the flavors.
  • Taste and adjust the salt if needed, then turn off the heat, cover the pan or pot, and let it rest for about 5 minutes before serving.

Day 1

  • Hollow out the apples leaving a base and walls sufficient to support the filling. Note: The cut on the top of the apple should be small enough so that the opening is rather narrow. Then, hollow out evenly towards the sides.
  • Mix the minced meat with 2 whole eggs and 4 ladyfingers soaked in milk until a homogeneous mass is obtained.
  • Work the dough by hand until all ingredients are well integrated.
  • Fill the apples with the minced meat, pressing lightly, until reaching the opening of the apple.
  • Pour oil into a pan and heat over medium-high until it is very hot.
  • Beat the other egg in a bowl and dip the entrance of the apple in the beaten egg.
  • Place the apples in the pan with the opening down to seal them. As they seal, carefully turn them so they lightly fry on all sides. Note: Fry a few apples at a time to facilitate turning. Note: Change the oil before it burns too much and reserve the used oil for later.
  • Transfer the lightly fried apples to a clay casserole dish, placing them with the sealed opening facing upwards. Attention: Once the apples are in the dish, do not handle them further to prevent breaking.
  • Once all the apples are in the dish, strain the oil from the pan and the reserved oil, and pour a generous drizzle over the apples.
  • Add the chicken (or ham) broth and cook on low heat for 45 minutes, ensuring the liquid partially covers the apples.
  • Shake the dish frequently to prevent the apples from sticking too much. Occasionally baste the apples with their own juices.
  • Allow to rest until the next day to let the flavors develop.

Day 2

  • Prepare a mixture with the toasted almonds, the 3 ladyfingers, a teaspoon of ground cinnamon, two tablespoons of sugar, and the crumbled chocolate.
  • Sprinkle the mixture over the apples and cook them on low heat for 45 minutes, maintaining a constant and gentle temperature to prevent burning.
  • Shake the pot frequently to prevent the apples from sticking too much to the bottom. Occasionally, moisten the apples with their own juice, ensuring they do not dry out.
  • Let the apples rest until the next day, covering them with a clean cloth to maintain moisture.

Day 3

  • Cook them on low heat for 45 minutes, ensuring the temperature remains stable to prevent them from burning or drying out.
  • Shake the pot frequently, approximately every 5-10 minutes, to prevent sticking. Occasionally baste the apples with their own juice, at least every 15 minutes, to add moisture and flavor.
Recommendations & Tricks
  • Ensure you have 3 days to complete this recipe, as it requires several steps and resting times.
  • Purchase medium-sized apples and make sure they are of a similar size to ensure even cooking.
  • Mix 750 grams of minced beef and pork to achieve a balanced flavor, and season with salt and pepper.
  • Choose 11 or 12 high-quality ladyfingers to achieve the proper texture in the filling.
  • Use 50-60 grams of 70% dark chocolate to achieve an intense and complex flavor.
  • Prepare 1/2 to 3/4 of a liter of chicken broth; an Aneto chicken or ham broth works well for this recipe.
  • Beat the 3 whole eggs with a fork before adding them to the filling for a uniform mixture.
  • Add 100 grams of sugar to the filling to provide a sweet touch that contrasts with the other flavors.