3 oz shallots (about 4) coarsely chopped
 1 tablespoon unsalted butter
 1/2 lb ground pork
 1/2 lb ground veal
 1/4 cup brandy
 1 teaspoon minced fresh thyme
 Salt and freshly ground pepper to taste
 4 large baking apples
 4 whole spinach leaves
 Port Wine Sauce
 
 Makes: 4 servings.
 
 In a skillet, saute shallots in butter until translucent.  Crumble pork 
 and veal into skillet and saute until bronwed.  Drain off excess fat.  
 Add brandy, thyme, salt, and peper and cook until alcohol has evaporated.
         Cut a 1-inch cap from the top of each apple; reserve caps.  Using 
 a melon baller, hollow out core and some of the flesh of the apples.
         Fill each cavity with one-fourth of the meat mixture and top with 
 a spinach leaf.  Replace caps and arrange apples in a shallow baking pan.
         Bake in a preheated 350 degree oven for 20 to 30 minutes, or 
 until apples are tender yet firm enought ot hold their shape.  Spoon a 
 pool of Port Wine Sauce onto individual serving plates.  Top with apples 
 and serve.