Baked apples with hazelnuts, raisins and honey

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Preparation

4 apples, e.g. Jonagold, Cox’s Orange
Wash the apples, cut a 1.5 cm lid off the top of the apples and remove the core. Hollow out the apples to a thickness of about 2 cm. Finely chop the hollowed-out flesh and put to one side.
35 g hazelnuts, ground
35 g raisins, soaked in rum (according to preference)
55 g marzipan
25 g breadcrumbs
35 ml white wine, can be substituted with apple juice
35 g butter
1 tbsp honey
½ lemon, zest
Mix all the ingredients for the filling together well and leave to stand briefly.
100 ml apple juice
A few knobs of butter
Put the hollowed-out apples in the porcelain dish and stuff them with the filling. Put the lids, cut-side up, in the dish next to the apples. Pour the apple juice into the dish. Dot knobs of butter on top of the filling. Place the porcelain dish on the wire shelf in the cold cooking space and bake.
Hot air + steaming 230°C for 20 Mins

Tips

Serve with vanilla custard.

  • Porcelain dish ⅓ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
25 g breadcrumbs
35 ml white wine
½ lemon
35 g hazelnuts
55 g marzipan
100 ml apple juice
1 tbsp honey
35 g butter
A few knobs of butter
4 apples
35 g raisins

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