Honeycrisp apples stuffed with fall-flavors—pork, sage, cranberries—and roasted until soft. Perfect for fall or Halloween. Just imagine telling everyone Rotten Apples are for dinner! Trick or Treat!
| Servings | Prep Time |
| 6 | 15 minutes |
| Cook Time |
| 30 minutes |
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Honeycrisp apples stuffed with fall-flavors—pork, sage, cranberries—and roasted until soft. Perfect for fall or Halloween. Just imagine telling everyone Rotten Apples are for dinner! Trick or Treat!
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Ingredients
- 6 apples Honeycrisp preferred
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 large shallot minced (about 1/3 cup)
- 1 heaping t-spoon fresh minced sage
- 1 tablespoon minced dried cranberries
- heaping 1/2 t-spoon kosher salt
- 5 t-spoons breadcrumbs
- 1 - 2 tablespoons apple cider or stock, water (if needed)
- 2 t-spoons butter
- 2 t-spoons flour
- 1 cup apple cider (if needed--see recipe)
Servings:
Instructions
- Heat the oil in a large, heavy-bottomed saute pan over medium-high heat until it's hot. Drop in the shallots with a little bit of salt, and stir. Cook these for just a minute or two, until they begin to soften.
- Add in the ground pork slowly, breaking it up with your hands as you drop it into the pan. Let it cook for a minute or two before you being to break it up and turn it about the pan with a wooden spoon.
- Once the pork is cooked through and no longer pink (about 5 - 7 minutes), turn off the heat and stir in the cranberries and sage. If there are any browned bits stuck to the bottom of the pan deglaze them with the 1 - 2 tablespoons of cider, stock or water. Set this aside to cool a bit and, once it has, stir in the breadcrumbs and check for seasoning.
- Meanwhile, preheat the oven to 400°
- Using a melon baller, begin to scoop out the inside of the apples. Mine has two scoops, one about a t-spoon and the other about a half t-spoon. I start by removing right around the stem with the large scoop before working my way inside the apple with the smaller one. You want to leave about 1/4" of apple left so they hold their shape. If the bottoms are uneven or leave a little bit more. Set all of the scraps aside.
- Fill the apples with 4 - 5 tablespoons of the pork mixture. Set them on a roasting tray, and bake for about 20 minutes, until the apples are soft and the pork bits peaking out the top have browned a little.
- Make a quick "gravy" for this by: you can puree the scraps from scooping the apples in a processor, and strain through a fine mesh sieve to get the freshest, crispest apple juice ever (or buy some good cider). Make a roux by cooking the butter and flour together in a small saucepan over medium heat, for about 3 minutes. Slowly whisk in the juice or cider and continue whisking until smooth. Bring it to a gentle boil, then simmer on low for about 5 - 7 minutes, until thickened. Drizzle this over the finished apples and serve any leftovers alongside.
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