Spicy Stuffed Apples

(*) For a wide ovenproof dish of about 2 1/2 liters, greased.

Cut one lid of each apple into small pieces, remove core. Hollow out apples with a ball cutter except for a rim about 5 mm thick. Roughly chop the inside for the filling, set aside.

Filling: Heat clarified butter in a pan, brown minced meat for about four minutes, reduce temperature. Add onion and garlic, fry for about two minutes. Add apple core and parsley, fry briefly. Add white wine, bring to a boil, cook completely, season.

Spread minced meat filling evenly into apples, cover with lid repeatedly. Pour apples into the prepared pan, add soup. cover with aluminum foil.

Bake: about thirty minutes in the middle of the oven heated to 180 degrees.

Goes well with: Couscous with raisins.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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