Equipment
Ingredients
Main
- 8 apple
- 45 g unsalted butter
- 120 g cooked beets, cubed
- 1 g salt
- 1 g black pepper
- 5 ml red wine vinegar
- 120 g pine nuts
- 120 g currants
- 15 g brown sugar
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Peel the skin from all eight apples.
Trim a thin slice from the bottom of each apple so they stand upright without tipping.
Slice off the top quarter of each apple to create a lid and set them aside.
Remove the core from each apple using a knife or corer, ensuring the bottom and sides remain intact.
Spread a small amount of butter inside the apple cavities and place the lids back on top.
Bake the apples on a tray for 15 minutes at 200°C (400°F).
In a saucepan, sauté the cubed beets with the remaining butter, salt, and pepper over medium heat.
Add the red wine vinegar to the beets and stir for 1 minute.
Stir the pine nuts and currants into the beet mixture.
Fill the center of each baked apple with the beet mixture and replace the lids.
Sprinkle brown sugar over the apple lids and place under the broiler for 3-4 minutes.
Serve the apples immediately while hot.
Chef's Notes
- Ensure the apples are of a firm variety like Honeycrisp or Granny Smith to maintain structure during baking.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 175°C (350°F) oven for 10-15 minutes until warmed through.
