EMPORDÀ STUFFED APPLES
* 8 medium-sized apples
* 1 onion, big
* 200gr pork mincemeat
* 50gr carquinyolis (hard almond biscuits)
* 2 glasses of anisette
* 2 glasses of white wine
* 1 egg
* 50gr butter
* 25gr Borges Toasted Almonds
* 1 teaspoon of sugar
* Powdered cinnamon
* Borges Extra Virgin Olive Oil
* 1 lemon
Step by StepPeel the apples and carefully remove the cores. Empty the apples a little and soak in lemon juice.
Brown the chopped onion. Add the pork mince and cook for a while. Then, add come crushed carquinyolis, breadcrumbs, half glass od white wine, some powdered cinnamon and a teaspoon of sugar. Cook it until getting a compact mass.
Add a whisked egg and mix thoroughly. Fill the apples with the mixture and arrange them on a tray. Drizzle with anisette and white wine and leave the apples to macerate. When they re ready, coat with flour and fry with care. Place them back onto the tray and drizzle with the remaining anisette and wine. Add some small balls of butter and put the apples in the oven. Bake at low temperature until done.
Halfway through the cooking time, sprinkle some crushed almonds and carquinyolis over the apples.
These apples can be served as a dessert, a starter or previous to a roast. They are delicious hot or cold.
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