Catalan Stuffed Apples
At a Glance
- Prep
- 1 hour 30 minutes
- Cook
- 35 minutes
- Total
- 2 hours 5 minutes
- Servings
- 6 serving(s)
Categories
- Dessert
- Catalan
- Baked
- Fried
Allergens
- Eggs
- Tree nuts
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Catalan apples stuffed with veal and pork. With the added flavour of rum and raisins, it is a lovely way to finish any meal
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Equipment
Mixing bowl, Knife, Apple corer, Frying pan, Ovenproof dish
Ingredients
- 12 apples
- 100 g ground pork
- 100 g ground veal
- 200 g almonds
- 100 g raisins
- rum, to mix with the raisins
- 2 eggs
- 2 cinnamon sticks
- 2 lemons
- flour
- 200 g sugar
- oil (for frying)
Instructions
I sometimes add genjibre to the mixture, but I couldn't include it in the ingredients.
Mix rum with the raisins. I tend to leave them soaking overnight.
Wash and empty apples. Mix the minced pork and veal with the eggs, almonds and raising. Add grated rind of 1 lemon and add the genjibre.
Mix together and fill up apples with the mixture. Sprinkle flour over the top and gently fry in a little oil. Make sure you don't spill it.
Place apples in an ovenproof dish (or a clay one is better).
Prepare a caramel with the sugar and add some more lemon rind, grated, and the cinnamon sticks.
Cover half with water and cook slowly until done.
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