BAVARIAN (GERMAN) BAKED APPLES WITH MARZIPAN
This is from "Bavarian Cooking". I haven't made it yet. For the wine, the German Forum recommends chardonnay, followed by pinot grigio. Riesling might be too sweet.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash the apples; core with apple corer. Remove stem, crown and core, but not the bottom.
- Knead marzipan with sugar and Arrack (or rum) until it crumbles. Add the ginger. Mix.
- Fill apples with the mixture. Place in ovenproof dish. Pour wine around apples. Sprinkle apples with almond flakes and dot with little pieces of butter.
- Cover with foil. Bake at 420 for about 1/2 hour (time depends on kind of apple use).
Nutrition Facts : Calories 172.9, Fat 5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 30.6, Carbohydrate 25.2, Fiber 3.5, Sugar 19.4, Protein 0.8
BAKED APPLES WITH MARZIPAN AND ORANGE
I prefer peeled baked apples since they are easier to eat. To make sure they don't dry out, they need to be basted with orange juice while baking. Serve with chilled vanilla sauce or vanilla ice cream.
Provided by Allrecipes Member
Categories Desserts Fruit Desserts Apple Dessert Recipes
Time 1h5m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel apples and carefully cut out core using an apple corer. Place in a small baking dish side by side.
- Knead marzipan and orange marmalade together in a small bowl and stuff mixture into the apples. Top with butter cubes. Pour orange juice into the baking dish.
- Bake in the preheated oven until apples are soft, 55 to 60 minutes. Baste with orange juice every 10 to 15 minutes.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 58.7 g, Cholesterol 15.3 mg, Fat 12.6 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 10.4 mg, Sugar 48.1 g
GERMAN BAKED APPLES WITH MARZIPAN & CRANBERRY
Make and share this German Baked Apples With Marzipan & Cranberry recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h10m
Yield 4 apples, 4 serving(s)
Number Of Ingredients 8
Steps:
- Using an apple corer, remove each apple's core.
- Use the corer to carve out a wider hole.
- Using the tip of a paring knife, score around the middle of each apple (this will help them keep their shape while baking).
- Preheat oven to 325°F Place currant jelly in a saucepan, and cook on low heat, letting it thin to a syrupy consistency.
- Stir in cranberries, letting them barely cook for a minute or so.
- Stir in 1/2 teaspoon cinnamon and nutmeg.
- Let mixture cool and become firm.
- Press a bit of marzipan into each apple cavity.
- Spoon in some cranberry mixture.
- Add more marzipan, then more cranberry mixture and so on until cavities are filled, letting cranberry mixture be on top.
- Bake 45 minutes to 1 hour, basting every 15 minutes with pan juices, until skins are lightly wrinkled and flesh is soft.
- Stir together sour cream, confectioners' sugar and remaining cinnamon; serve this mixture alongside apples.
Nutrition Facts : Calories 236.6, Fat 6.7, SaturatedFat 4, Cholesterol 13.2, Sodium 23, Carbohydrate 46.8, Fiber 5.9, Sugar 34.4, Protein 1.6
CRANBERRY & MARZIPAN BAKED APPLES
A new take on baked apples, great served with clotted cream or custard
Provided by Mary Cadogan
Categories Dessert, Snack, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Chop marzipan into small chunks and mix with the cranberries, flaked almonds and honey.
- Core apples and mark a line around the circumference of each using a sharp knife. Set the apples in a shallow ovenproof dish that fits them snugly and stuff the cavities with the cranberry mix.
- Pour the water into the dish. Bake at fan 170C/conventional 190C/gas 5 for 30-40 minutes until the apples are tender. Cool for 10 minutes before serving with custard or clotted cream.
BAVARIAN (GERMAN) BAKED APPLES WITH RUM
This is from "Bavarian Cooking". I haven't tried it yet. For the wine, the German Forum recommends chardonnay, followed by pinot grigio. Riesling might be too sweet.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Wash apples. With an apple corer, carefully pierce and cut out the stem, crown and core of each apple. Do not peel the apples, and leave the bottom intact. . Place them in an ovenproof dish.
- Prep the filling: Sprinkle raisins with the rum. Add walnuts and sugar. Mix well.
- Fill the apples with the raisin mixture. Pour the wine around the apples in the dish; dot the apples with little pieces of the butter. Cover with aluminum foil. Bake at 420 for about 30 minutes. (Time depends on type of apple.).
Nutrition Facts : Calories 252.3, Fat 8.8, SaturatedFat 2.9, Cholesterol 10.2, Sodium 34.2, Carbohydrate 33, Fiber 4, Sugar 25.4, Protein 1.7
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- Using an apple corer, remove each apple's core. Use the corer to carve out a wider hole. Using the tip of a paring knife, score around the middle of each apple. This will help the apples keep their shape while baking.
- Preheat oven to 325 degrees F. Place currant jelly in a saucepan, and cook on low heat, letting it thin to a syrupy consistency. Stir in cranberries, letting them barely cook for a minute or so. Stir in 1/2 teaspoon cinnamon and nutmeg. Let mixture cool and become firm.
- Press a bit of marzipan into each apple cavity. Spoon in some cranberry mixture. Add more marzipan, then more cranberry mixture and so on until cavities are filled, letting cranberry mixture be on top. Bake 45 minutes to 1 hour, basting every 15 minutes with pan juices, until skins are lightly wrinkled and flesh is soft.
- Stir together sour cream, confectioners' sugar and remaining cinnamon; serve this mixture alongside apples.
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