German Baked Apples With Marzipan Cranberry Food

CRANBERRY & MARZIPAN BAKED APPLES

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.

REAL GERMAN BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place the cored apples upright in a shallow baking dish.
• In a medium bowl, whip the egg white until it holds a stiff peak. Sprinkle in the sugar, and whip just a bit more. Stir in the cinnamon, raisins, and toffee until evenly distributed. Spoon into the cores of the apples.
• Bake uncovered for 5 to 10 minutes in the preheated oven, until the meringue is crisped. Allow to cool slightly before serving.

BAVARIAN (GERMAN) BAKED APPLES WITH MARZIPAN

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).

GERMAN BAKED APPLES WITH MARZIPAN & CRANBERRY

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.