Stuffed baked apples with red onion chutney

Step 1/6

• 4 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

• 3 onions
• 1 clove garlic

Increase oven temperature to 200°C/400°F. Cut onions into rings. Mince garlic.

Step 3/6

• 1½ tbsp vegetable oil
• ½ tsp cayenne pepper
• 2 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

• 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

• 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

• 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.

Enjoy your meal!