Recipe#11193

Title: Baked Apples 02

From: ehernand@husc.harvard.edu (Eli Hernandez) 
 Newsgroups: rec.food.recipes 
 Subject: Savory Baked Apples 
 Date: 29 Jan 1996 13:19:12 -0600 
 Message-ID: <4ebn8g$kui@decaxp.harvard.edu> 

3 oz shallots (about 4) coarsely chopped
 1 tablespoon unsalted butter
 1/2 lb ground pork
 1/2 lb ground veal
 1/4 cup brandy
 1 teaspoon minced fresh thyme
 Salt and freshly ground pepper to taste
 4 large baking apples
 4 whole spinach leaves
 Port Wine Sauce
 In a skillet, saute shallots in butter until translucent.  Crumble pork 
 and veal into skillet and saute until bronwed.  Drain off excess fat.  
 Add brandy, thyme, salt, and peper and cook until alcohol has evaporated.
         Cut a 1-inch cap from the top of each apple; reserve caps.  Using 
 a melon baller, hollow out core and some of the flesh of the apples.
         Fill each cavity with one-fourth of the meat mixture and top with 
 a spinach leaf.  Replace caps and arrange apples in a shallow baking pan.
         Bake in a preheated 350 degree oven for 20 to 30 minutes, or 
 until apples are tender yet firm enought ot hold their shape.  Spoon a 
 pool of Port Wine Sauce onto individual serving plates.  Top with apples 
 and serve.  Serves 4.
 "Port Wine Sauce"
 1 1/2 cups port wine
 1 stick cinnamon
 1 cup veal or beef brown stock
 1 teaspoon cornstarch
 1 teaspoon fresh lemon juice
 1 teaspoon honey
 Heat wine and cinnamon to boiling.  Reduce heat and simmer for 5 
 minutes.  Remove cinnamon.  Add stock.
         Dissolve cornstarch in lemon juice and stir into wine mixture.  
 Bring to a boil, reduce heat, and simmer for 5 minutes.  Stir in honey 
 and serve.  Makes 1 1/2 cups.