For this dish it is better to take the apples sweet and sour, for example green Simirenko. With a sweet, understand, will do the meat in the juice, and sour – very Amateur (I absolutely do not like). I have a small apples, 80 grams. In General, around – the Golden mean. Apples wash, cut off the top "lid", remove the pulp, trying to leave 3 mm from the skin. Simirenko fibrous, so in some places I spoon I broke and cut more, but it is important not to damage the skin, a little pulp must be removed from "caps". Cut the flesh aside, we'll need it later.

Pork with onion mince (I minced was done in advance the day before), add paprika, parsley, nutmeg, salt to taste. About a third of the cut pulp is cut into small (the rest are no longer needed, I gladly ate), also mince and mix everything. I have meat, though pork, but lean, such quantity of Apple in the meat is enough to keep the juiciness, but not to score the taste of the meat. If you put more pork "lost".

To preserve the juiciness and in order to emphasize the taste of meat, prepare the sauce: smetana mixed with mustard (as the dish was intended as and the baby, I used the "kindly" mustard, although there are some variants), extruded through a press garlic. Introduce the sauce to the mince and with this mixture fill our apples what is called "a hill". Just put the top "lid" of the apples. In a heatproof dish (or proton) pour a little water and put Apple cider pots.

Bake in the oven at medium heat for 30-40 minutes, depending on size of apples.

When submitting a "cover" of an Apple is better off, and pour the meat juice, which was formed when baking, for additional sauces, the dish does not need. The meat turned out juicy, aromatic, with a rich taste, but it is still meat. This dish is cooked very long, but every time surprised how delicious it is. Try. And no one has ever called it a compote. As usual, the caloric value of all portions of approx. 460 kcal (lean pork).