The baked roast with apples and plums, a perfect main course for holiday lunches, an original dish that not all your guests know.
The baked roast with apples and plums is also perfect to prepare in advance, just reheat the meat and the fruit sauce.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the baked roast with apples and plums:
- 1.75 lbs veal meat
- 6 tbsps extra virgin olive oil
- 1 leaf bay leaf
- 3 yellow apples
- 10 dried plums
- 1 sprig rosemary
- 4 leaves sage
- to taste fine salt
- to taste black pepper
- to taste cognac (optional)
Tools for the baked roast with apples and plums:
- 1 Baking Dish
- 1 Knife
- 1 Thermometer
Steps for preparing and cooking the baked roast with apples and plums:
Wash the apples well, dry them, cut them in half, remove the core, and slice them into fairly thick slices (4/5 slices per half apple).
In a bowl, place the plums, add some cognac, and let them soak for 15 minutes. You can skip this step and use the plums without any additions.
In a pan, put the extra virgin olive oil, the herbs, and the garlic clove. When it’s hot, add the meat and brown it well on all sides and ends using silicone tongs, season with salt and pepper.
When the meat is well browned, transfer it to a baking dish or oven tray, add the cooking liquid, the previously sliced apples, and the plums. Adjust the salt and pepper, and bake in a preheated oven at 356°F (180°C) for about 40 minutes.
Halfway through cooking, turn the meat. Use a food thermometer with a probe to check the internal temperature of the meat when it reaches 149°F (65°C) it’s done. Alternatively, check the cooking by inserting the tines of a fork into the meat; if no liquid escapes, it’s ready.
Remove the tray from the oven, wrap the meat in a tightly closed sheet of aluminum foil, and let it rest for 5 minutes, then slice thinly.
Serve with apple slices and plums.
Alternatively, you can blend the apples with the sauce that has formed and pour it over the meat, leaving the plums whole.
