Baked stuffed apples

The perfect crunchy, sweet and salty side to pair with a pork roast.

Preheat oven to 190C/170C fan forced. Core and finely chop 1 apple. Cut tops off remaining apples and reserve for lids. Core apples. Use a small sharp knife to create a cavity. Transfer to a small roasting pan.
Melt half the butter in a frying pan over medium-low heat. Cook onion, garlic and thyme, stirring, for 5 minutes or until soft. Remove from heat. Stir in pancetta, chopped apple and breadcrumbs. Season. Cool.
Carefully spoon stuffing into apples. Top with apple tops. Dot with remaining butter. Scatter any leftover stuffing around apples. Cover with foil. Roast for 30 minutes. Remove foil. Roast for a further 30 minutes or until soft and golden. Sprinkle with extra thyme.

Source

9 small red apples

50g butter, chopped

1 small onion, finely chopped

1 garlic clove, crushed

2 tsp fresh thyme, chopped, plus extra, to serve

125g Primo Gourmet Selection Pancetta or smoked bacon, finely chopped

75g fresh breadcrumbs

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