Name: Stuffed Apples apples stuffed by Tere Fontanills
Yield: 10 servings
Ingredients: 12 medium apples (11 or 12); 750 grs minced beef + pork; 7 pastry ladyfingers; 50 grs 70% dark chocolate; ½–¾ litre chicken stock (Aneto chicken or ham stock works); 3 duck eggs; 100 grs sugar; toasted almonds (preferably Marcona); milk; cinnamon powder; oil

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.

Ingredients

Servings:

Ingredients

12 medium apples (11 or 12)
750 grsminced beef + pork
7 pastry ladyfingers
50 grs70% dark chocolate
½–¾ litre chicken stock (Aneto chicken or ham stock works)
3 duck eggs
100 grssugar
toasted almonds (preferably Marcona)
milk
cinnamon powder
oil

Nutritional Information

Per serving

Calculated for 10 servings

Calories

439 kcal

Protein

18 g

Fat

21 g

Carbohydrates

48.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

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.