Pink Lady® apples stuffed with black pudding with a beetroot sauce

Main dishes
0 vote
1
Difficulty
4
People
10 min.
Preparation
15 min.
Cooking time

An irresistible recipe that will bring fond childhood memories to the surface. A traditional family recipe revisited à la Pink Lady®. A sweet and savoury high-flying success that brings childhood memories to the surface. Find out more

Preparation of the apple stuffed with black p

Ingredients

  • 1 Pink Lady® apple / person
  • Black pudding stuffing, easily found at the butcher’s
  • Beetroots
  • Salted butter

Preparation

  1. Core the apple without cutting it, and put it aside.
  2. Mix the black pudding stuffing to make it malleable.
  3. Stuff the apple using a piping bag.
  4. Then oven-bake at 120° for 15 minutes, and baste with salted butter.

Preparation of the beetroot sauce

Ingredients

Preparation

  1. Mix the veal stock with half of the beetroot juice.
  2. Reduce the sauce by half until the mixture becomes syrupy.

Presentation

Ingredients

Preparation

  1. Display the stuffed apple on a dinner plate.
  2. Pour the beetroot sauce over the apple once the plate is ready to be served.

Tips

Ingredients

Preparation

  1. Serve with a chicory salad and delicious dressing.

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