Hands On: 15 minutes
Total Time: 1 hour
Makes: 4 servings
4 red apples
2 tbsp (30 mL) olive oil
1 onion, chopped
1 clove garlic, minced
2 tsp (10 mL) each chopped fresh sage, thyme and rosemary
1/4 tsp (1 mL) each salt and pepper
1/2 lb (250 g) lean pork sausages, casing removed
1/2 cup (125 mL) crushed garlic croutons
1/4 cup (60 mL) finely grated Parmesan cheese
1 tbsp (15 mL) chopped fresh chives
Halve the apples stem to tip end. Remove core with melon baller and discard. Scoop out flesh, leaving 1/2-inch (1 cm) thick border. Chop scooped-out apple flesh and reserve.
Preheat oven to 375°F (190°C). Heat oil in skillet set over medium heat; sauté onion, garlic, sage, thyme, rosemary, salt, pepper and reserved apple for about 10 minutes or until softened. Let cool. Stir in pork and half of the crushed croutons.
Stuff each apple half with pork mixture. Place in 11- x 7-inch (2 L) glass baking dish. Sprinkle with remaining crushed croutons and Parmesan cheese. Bake for 35 to 40 minutes or until internal temperature of pork reaches 160°F (71°C). Sprinkle with chives before serving.
1. Use red apples, such as McIntosh or Royal Gala.
2. For crisp, flavourful apples, look for firm and shiny ones without any bruises.