Hasselback Bravo™ apples, Chorizo, Red Wine, Onion & Toasted Pine Nuts

Bravo™ apples are delicious to snack on, but did you know they are also perfect for cooking?  This Hasselback Bravo™ apples recipe highlights the apple’s dense and satisfying texture. Cooking Bravo™ apples intensifies the spicy, wine-like flavours, especially when cooked with the skin on. This sophisticated tapas-style dish complements the sweet flavour of BRAVO™ Apples with savoury chorizo, red wine and onion, topped with crunchy toasted pine nuts.


Serves 4 as a tapas / small dish

2 Bravo™ apples
¼ cup water
1 small red onion, peeled and thinly sliced
1 tbsp olive oil
100g 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. Leaving the skin on, use an apple corer to core the apple and then cut in halves lengthwise. Make 2 cm deep cuts close together over the skin side of the Bravo™ apple halves. With the skin side up, place in a buttered baking dish, pour in the water and cover with aluminum foil. Bake for 10 minutes.
  2. 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. Pour in the red wine and the BRAVO™ apple juices from the baking dish and simmer 3 – 5 minutes until reduced and syrupy.
  3. Spoon the chorizo mix on top of the Bravo™ apples and return to the oven to bake a further 10 minutes. Serve garnished with fresh rosemary sprigs, the toasted pine nuts and freshly cracked black pepper.

© Sophie Zalokar