Plates of Entry Apples Stuffed II Options + Plums and Photo
Apples Stuffed with Apple Purée or Ricotta Stuffing + Stuffed Black Plums.
Follow-up Paras Stuffed Loin
Ingredients:
6 large apples dug (raw)
Apple puree
Ingredients:
3 large apples or 6 small apples,
Dug with a spoonful of soup
1 cup cold water (tea)
1 pinch of sugar, or to taste
1 teaspoon of unflavored colorless gelatin
Method of Preparing Gelatin:
Method of Preparing Gelatin:
Place unflavored colorless gelatin in a bowl.
Add 6 tablespoons of cold water to moisten the gelatin
½ cup of cold water to dissolve the gelatin in a water bath or microwave for 30 seconds at a time
How to prepare apple puree:
Cut the apples into cubes.
Bring to the fire, with a cup of cold water and sugar, until cooked if you need to add more water.
Apart, hydrate the gelatin with cold water, let it stand for 10 minutes.
Then add half a cup of cold water and dissolve the gelatin in a water bath or microwave (approximately 30 seconds). "IT'S NOT MINUTE."
Whisk the cooked apples in the blender.
Put in a bowl and add the gelatin already dissolved and still very hot.
Mix well and refrigerate for 4 hours or until firm.
Fill the 6 (six) dug apples with the fruit puree.
Apples Stuffed With Ricotta:
Filling:
300 grs. fresh ricotta
100 grs. of raisins without seeds
200 grs. of apple pulp chopped very small
2 tablespoons sugar or sweetener or honey
2 tablespoons red currant or whatever
Other Ingredients:
100 grs. of fresh cherries, to spice apples
½ cup of fresh mint leaves
Way of preparing:
Wash the apples well, wipe with paper towel, scoop so that it is half a centimeter between the bark and the pulp.
Place lemon juice on the pulp and on the skin to prevent it from getting dark.
How to prepare the filling:
In separate knead the ricotta with a fork, add the pulp of the chopped apples, the raisins without seeds, the sugar, the currant, mix well.
Place the stuffing in the apples, garnish each with a cherry in the center, and side two fresh mint leaves.
** If you prefer to cook the apple pulp, let it cool to mix with the other ingredients. **
Note:
You can also put ground nuts, apricots, black plums.
Stuffed Black Plums:
Ingredients:
30 black plums in syrup drained, and without pits
30 pieces of cheese plate (squares)
30 strips of thick sliced ham or bacon
30 sticks
Way of preparing:
Stuff the prunes with the cheese and wrap each with a strip of ham.
If you want to stick with a toothpick.
Note:
Follow-up for Stuffed Loin.
Follow the Lombo recipe in the next posts.
My family's recipe.
Apples Stuffed with Apple Purée or Ricotta Stuffing + Stuffed Black Plums.
Follow-up Paras Stuffed Loin
Ingredients:
6 large apples dug (raw)
Apple puree
Ingredients:
3 large apples or 6 small apples,
Dug with a spoonful of soup
1 cup cold water (tea)
1 pinch of sugar, or to taste
1 teaspoon of unflavored colorless gelatin
Method of Preparing Gelatin:
Method of Preparing Gelatin:
Place unflavored colorless gelatin in a bowl.
Add 6 tablespoons of cold water to moisten the gelatin
½ cup of cold water to dissolve the gelatin in a water bath or microwave for 30 seconds at a time
How to prepare apple puree:
Cut the apples into cubes.
Bring to the fire, with a cup of cold water and sugar, until cooked if you need to add more water.
Apart, hydrate the gelatin with cold water, let it stand for 10 minutes.
Then add half a cup of cold water and dissolve the gelatin in a water bath or microwave (approximately 30 seconds). "IT'S NOT MINUTE."
Whisk the cooked apples in the blender.
Put in a bowl and add the gelatin already dissolved and still very hot.
Mix well and refrigerate for 4 hours or until firm.
Fill the 6 (six) dug apples with the fruit puree.
Apples Stuffed With Ricotta:
Filling:
300 grs. fresh ricotta
100 grs. of raisins without seeds
200 grs. of apple pulp chopped very small
2 tablespoons sugar or sweetener or honey
2 tablespoons red currant or whatever
Other Ingredients:
100 grs. of fresh cherries, to spice apples
½ cup of fresh mint leaves
Way of preparing:
Wash the apples well, wipe with paper towel, scoop so that it is half a centimeter between the bark and the pulp.
Place lemon juice on the pulp and on the skin to prevent it from getting dark.
How to prepare the filling:
In separate knead the ricotta with a fork, add the pulp of the chopped apples, the raisins without seeds, the sugar, the currant, mix well.
Place the stuffing in the apples, garnish each with a cherry in the center, and side two fresh mint leaves.
** If you prefer to cook the apple pulp, let it cool to mix with the other ingredients. **
Note:
You can also put ground nuts, apricots, black plums.
Stuffed Black Plums:
Ingredients:
30 black plums in syrup drained, and without pits
30 pieces of cheese plate (squares)
30 strips of thick sliced ham or bacon
30 sticks
Way of preparing:
Stuff the prunes with the cheese and wrap each with a strip of ham.
If you want to stick with a toothpick.
Note:
Follow-up for Stuffed Loin.
Follow the Lombo recipe in the next posts.
My family's recipe.
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