Most people are familiar with baked apples stuffed with sultanas and cinnamon and the traditional apple pie and apple fritters. Apples are very nutritious and surprisingly versatile. Apples can be stuffed with savory as well as sweet fillings. Discover the many ways you can cooked with apples in this delightful collection of stuffed apples recipes. The key in all these recipes is to cook the apples perfectly, so that they are, soft and tender, but firm and not squishy. Remember that the apples continue to cook after they are removed from the oven, and so remove them when the apples are still firm and holding their shape. The tangy taste and texture of apples of various varieties, pairs well with many foods and fillings.
Preheat the oven to 350 degrees F (175 degrees C). Heat a medium size skillet over moderate-to-high heat. Add the sausage to the heated oil and sauté until just starting to brown (about 5 minutes of cooking). Add the chopped shallots and continue cooking for an additional 5 minutes. Remove the pan from the heat and deglaze it using the calvados, scraping up any bits on the bottom of the skillet. Next, add the chopped pistachios, raisins and sage. Season with salt and freshly ground black pepper and set aside to cool in a bowl. Cut the apples in half vertically and remove the cores. Carefully hollow out most of the center of the apples using a melon baller. Save the apple 'balls' and add them to the sausage mixture. Spoon some of the sausage mixture into the hollowed-out apple halves. When all the apple halves have been stuffed, transfer the vinegar to a medium size baking dish and carefully place the stuffed apples into the pan, skin-side down. Bake the apples until they just start to soften (about 25 minutes). Top each apple half with a slice of cheese and bake until the cheese starts to melt (an extra 5 minutes). Serve warm garnished with fresh thyme leaves.
Preheat oven to 350 degrees F, (175 degrees C). Bring the chicken broth close to boiling in a large saucepan. Add the rice, stir and then lower the heat and simmer for 40- 50 minutes. Then remove the pan from from heat and let stand for 10 minutes. Add the cider and cranberries to a microwave-safe bowl and cook on a HIGH setting for 1 minute. Let stand for 10 minutes and then transfer the mixture to the rice. Then, prepare the apples slicing in half, by removing the core and center leaving a wide margin. Save the apple flesh and add to the filling. Brush the inside of each apple half with 1 tablespoon butter. Place apples on a baking sheet, and bake for about 25 minutes or until just starting to soften. Preheat your broiler or griller to a high temperature. Meanwhile, heat a large skillet to medium hot. Add the sausage and fry for 5 minutes, and then remove the sausage from pan and set aside to drain. Clean the skillet by wiping with paper towels. Then, reheat the pan and add the remaining butter. Fry the chopped apple, yellow onion, and remaining vegetable ingredients for about 4 minutes. Add the garlic and fry for an additional minute while stirring. Add sausage, onion mixture, walnuts, and all the other ingredients to complete the filling. Place equal portions of the rice filling mixture into the cavity in the apples and top with cheese. Broil or grill for 5 minutes until the cheese melts and starts to brown. Serve warm.
for the Sweet and Sour Sauce
Preheat your oven to 200 degrees C (390 degrees F). Place in a small saucepan, Cover the split peas with water in a small saucepan. Bring to the boil and then lower the heat and simmer for 35 minutes or until the split peas soften. Drain and set aside. Meanwhile, place 2 tablespoons of oil in a small frying pan and heat to medium hot, add the onion and cook for about 2-3 minutes, until the onions soften. Remove the onions and set aside. Increase the heat to high, and then add 1 tablespoon of oil. Add the beef and fry for 4-5 minutes, until the beef has browned. Remove and combine with the cooked onions and split peas. Season with salt and cinnamon. Core the apples and flatten the bases. Cut out most of the inner part of the apples using a sharp knife and spoon leaving a 1 cm (1/4 inch) perimeter. Coarsely chop the apple flesh and set aside. Spoon a portion of the meat mixture into the apples and cover with their reserved tops. Transfer the stuffed apples into a lightly greased baking dish. Sprinkle the reserved chopped apple flesh around apples. Pour the stock and 1/2 cup of water water around the apples. Drizzle a little oil over the apples. Cover the dish with foil and bake for 30-40 minutes until the apples start to soften. Then, remove the foil, and cook for an extra 10-15 minutes until apples start to brown. Meanwhile, prepare the sauce by placing all the listed ingredients with 2 tablespoons of water in a small saucepan and bring to the boil. Cook while stirring for 2-3 minutes, until the sugar dissolves and the sauce is well combined. Remove apples from the oven allow to cool. Pour over the sweet and sour sauce and serve warm as a side dish.
For the Apples and Filling
For the Topping
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment or baking paper. Halve the apples horizontally, at right angles to the core. Remove the core of the apples and some of the flesh, leaving a cavity for the filling in the center. Next, combine the yogurt, peanuts, peanut butter and agave in a bowl. Spoon portions of the filling into the apple halves and place them onto the prepared baking sheet. Bake in the preheated oven until the filling is set and the apples have started to soften (about 20-25 minutes). While the apples are cooking, prepare the topping by adding the jam/jelly to a small bowl. Add some hot water, a few drops at a time while stirring until the mixture has the consistency of a syrup. Sprinkle the small pieces of toast over the top of the apples. Then, drizzle the jelly syrup on top and add a light sprinkle of salt. Serve warm with fresh whipped cream or ice cream.
Preheat oven to 350 degrees F (, (175 degrees C). In a small bowl combine oats, cardamom, cinnamon, salt, sugar, pecans and walnuts. Add the butter cubes and mix to coat the nuts. Peel the upper one third of each apple. Remove the core and scoop out the center of the apply leaving the bottom intact and a perimeter about 1 cm (1/2 inch) thick. Using a small spoon add enough filling to each apple, mounding extra filling on top. Place the stuffed apples in a shallow baking dish. Pour the cider into the pan around the apples. Then, cover the dish with foil, and bake for 30-45 minutes. Remove the foil and bake for an extra 30-45 minutes, basting frequently, until the apples are soft. Serve the apples warm drizzled with the sauce from the pan. Add a scoop of whipped cream or ice cream.
Mix the dates with the port in a bowl. Set the bowl aside for 2-3 hours, or overnight to infuse.
Preheat your oven to 180 degrees C (350 degrees F). Mix the soaked date mixture with the cinnamon, sugar, pine nuts, lemon rind and margarine in a small bowl and set aside. Using a sharp knife, make a shallow, horizontal cut around each apple. This prevents the skin from splitting during cooking. Place the apples in the prepared baking dish. Spoon a portion of the date mixture into the center of each apple. Pour the apple juice or cider into the pan around the apples. Next, cover the pan loosely with foil. Bake for 30-40 minutes or until apples are tender, basting the apples occasionally with the juice. Serve warm with dollops of ice cream or yogurt.