3 oz Shallots (4); coarsely chopped
1 tb Unsalted butter
1/2 lb Ground pork
1/2 lb Ground veal
1/4 c Brandy
1 ts Fresh thyme; minced
Salt and freshly ground pepper; to taste
4 lg Baking apples
4 Whole spinach leaves
See recipe for Port Wine Sauce
In a skillet, saute shallots in butter until translucent. Crumble
pork and veal into skillet and saute until bronwed. Drain off excess
fat. Add brandy, thyme, salt, and peper and cook until alcohol has
evaporated.
Cut a 1" cap from the top of each apple; reserve caps. Using a melon
baller, hollow out core and some of the flesh of the apples.
Fill each cavity with one-fourth of the meat mixture and top with a
spinach leaf. Replace caps and arrange apples in a shallow baking pan.
Bake in a preheated 350 F oven for 20 to 30 minutes, or until apples
are tender yet firm enough to hold their shape. Spoon a pool of Port
Wine Sauce onto individual serving plates. Top with apples and serve.
