Total Time
2hrs 5mins
Prep 1 hr 30 mins
Cook 35 mins

Catalan apples stuffed with veal and pork. With the added flavour of rum and raisins, it is a lovely way to finish any meal

Ingredients Nutrition

Directions

  1. I sometimes add genjibre to the mixture, but I couldn't include it in the ingredients.
  2. Mix rum with the raisins. I tend to leave them soaking overnight.
  3. 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.
  4. 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.
  5. Place apples in an ovenproof dish (or a clay one is better).
  6. Prepare a caramel with the sugar and add some more lemon rind, grated, and the cinnamon sticks.
  7. Cover half with water and cook slowly until done.

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