Autumn Baking Savoury Gluten Free Platters Recipes Spring Winter

Hasselback Bravo Apples,
Chorizo, Red Wine Onion and Toasted Pine Nuts

November 16, 2021

This delicious savoury dish highlights Bravo’s meaty, dense texture and intensifies the spicy, wine-like flavours when cooked with the skin on. A perfect small tapas-style dish befitting of this unique boutique apple.


(Serves 4 as a tapas / small dish)

2 Bravo apples

¼ cup water

1 small red onion, peeled & thinly sliced

1 tbsp olive oil

100 g chorizo sausage, finely diced

½ cup red wine

1 tsp fresh rosemary, finely chopped

1 tbsp pine nuts, toasted

few small sprigs fresh rosemary, to garnish

freshly cracked black pepper


  1. Preheat oven to 180˚C.
  2. Leaving the skin on, use an apple corer to core the apple and then cut in halves lengthwise.
  3. Make 2 cm deep cuts close together over the skin side of the Bravo apple halves.
  4. With the skin side up, place in a buttered baking dish, pour in the water and cover with aluminum foil. Bake for 10 minutes.
  5. Fry the red onion in the olive oil until softened and then stir through the chorizo and rosemary. Continue to fry on medium heat until the chorizo has browned.
  6. Pour in the red wine and the Bravo apple juices from the baking dish and simmer 3 – 5 minutes until reduced and syrupy.
  7. Spoon the chorizo mix on top of the Bravo apples and return to the oven to bake a further 10 minutes.
  8. Serve garnished with fresh rosemary sprigs, the toasted pine nuts and freshly cracked black pepper.

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