FRIJE

Instructions

• 1.   Chestnuts:
  - Preheat the oven to 200°C (400°F).
  - Wash the chestnuts and place them on a baking sheet lined with parchment paper. Bake for 20 minutes. When they come out of the oven, the skin of the chestnuts will curl up. Let them cool down and peel them. Set aside.
  - If you choose to use pre-cooked chestnuts in a jar or frozen, prepare them according to the instructions on the packaging. Set aside.
• 2.   The stuffing:
  - Prepare the vegetables: finely chop the onion and mushrooms, remove the germ and crush the garlic, and cut the chestnuts into 3 or 4 pieces.
  - Melt a knob of butter in a hot pan, add the garlic and onion, then add the honey and let it brown for a few moments. Deglaze with white wine, then cook over medium/low heat until they become tender.
  - Meanwhile, wash the apples and cut off the top like you would for a stuffed tomato. Using a small pointed knife and a spoon, carefully remove the inside of the apple, leaving a border of about 0.5 cm (0.2 inches). Discard the core and set aside the flesh. Once the apple is hollowed out, drizzle the inside with lemon juice to prevent oxidation. Set aside.
  - Pour the mushrooms and apple flesh into the pan; let simmer again for a few minutes over medium heat (about 10-12 minutes). When the vegetables are tender, add the chestnuts, then the cream, truffle oil, salt/pepper, and mix. If needed, add a splash of water to slightly liquefy the sauce, let it heat for 3-4 minutes, then remove from heat. The stuffing is ready.
• 3.   Assembly:
  - Preheat the oven to 180°C (350°F).
  - Fill the apples with the stuffing, then place the top back on. Brush the apples with melted butter, then place them in an oven-safe dish. Bake for 30 minutes. It's ready!

Notes & Suggestions

• Average nutritional values per serving
  Energy: 1,574.18 kJ / 378.74 kCal
  Fat: 26.97 g, of which saturated: 18.39 g
  Carbohydrates: 24.01 g, of which sugars: 4.42 g
  Fiber: 0.24 g
  Protein: 3.06 g
  Sodium: 2.63 mg

Nutritional information *