Baked apple with pumpkin and potato filling and black pudding jam

For the black pudding jam:

• 600 g black pudding
• 450 g red onions
• 100 ml of Aceta Balsamico di Modena
• 100 ml maple syrup
• 4 cloves of garlic
• 2 tsp paparic powder
• 2 tbsp granular mustard (Rielsingsenf or Rotisseur)
• 5 tbsp oil

For 3 baked apples:

• 1/8 Hokkaido squash
• 1 medium potato
• 1 onion
• salt and pepper
• 3 apples

First we cook the black pudding jam. Incidentally, you do not have to prepare these freshly, the day you want to make the apples, because the jam stays in jars for several weeks / months.

Cut the black pudding and onions into cubes and fry them in a large saucepan with the oil. Roast until the soil is covered with the roasts. Then you take off with the balsamic vinegar and add the ahornisup. You roll the garlic into small pieces and add it now, as well as the remaining spices and the mustard. All together, simmer now for about 1 hour at low level. Then you can fill the jam in glass and let it cool.

You can eat three apples for the baked apples. The edge of the apple should still be about 1 cm thick. You can already snack on the inside.

The Hokkaido pumpkin and potatoes are cut into small cubes, about 1 cm in size. The onions as well. But do not mix the vegetables with each other, because everyone has a different cooking time, we roast one after the other. First, the potatoes in oil until they are nice brown and crispy outside. Then take it out of the pan and set it aside. You roast the pumpkin too, until it gets roasting places and give it to the potatoes. Finally roast the onions and mix with the other vegetables. Now salt and pepper and mix well.

You can now either mix the Blutuwrst Jam directly under the vegetables, or later put it on top. I tried both and found both good.

Now fill your apples with the vegetables and bake them in the oven at 160 ° C convection for about 25 minutes. Then put the Blutuwrst Jam on the table so that you can "spice it up".

Source: Blog post LECKER & Co