Caramelised squab with Pink Lady® apples, golden raisins and chestnuts
If you like game, you’ll love this dish and its mellow ingredients that burst into flavor in your mouth.
- 2 Pink Lady® apples
- salt and pepper
- 3 tbsp sugar
- 30 g butter
- 2 tbsp balsamic vinegar
- 2 squabs
- 300 g chestnuts
- 100 g golden raisins
- 6 spring onions
- Wash the Pink Lady® apples and then quarter, core and dice them. Peel the onions and leave them whole. Place half the butter in a casserole and brown the apples and onions for 5 minutes, over medium heat. Set aside.
- Place the remaining butter in the casserole and brown the squabs well on every side. Add the sugar and let caramelise. Turn the squabs over in the caramel and then deglaze with the balsamic vinegar.
- Let simmer over low heat for 20 minutes.
Pink Lady® top tip
Next, add the apples, onions, raisins and chestnuts to the casserole. Add pepper and 3 tablespoons water and cover.
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- Main dishes