With a seductively fragrant filling of nuts, marzipan and raisins, the baked apples in the cold season are simply a must for every connoisseur – especially with home-made, warm vanilla sauce.
4 sour apples (for example Boskoop)
1/2 organic lemon
30 g of chopped hazelnuts
30 g almond sticks
30 g raisins
80 g marzipan raw material
4 tablespoons butter
1 pinch of cinnamon
1 pinch of ground cloves
4 cinnamon sticks
3 cl of rum
400 ml vanilla sauce
Soak raisins in rum and leave for at least 1 hour.
Preheat oven to 180 ° C hot air. Grease baking dish with 1/4 of the butter.
Cut off the top part of the apples like a lid. Remove the core casing with an apple cutter and hollow out the apples, leaving a 2 cm wide edge.
Wash the lemon, rub the peel and squeeze the juice. Rub the inside of the apples with lemon juice.
Roast hazelnuts and almond sticks in a pan until golden brown. Melt remaining butter. Crumble the marzipan and mix with nuts, almonds, butter, rum raisins, lemon peel, cinnamon and cloves. Fill the apples into the apples and put in each one a cinnamon stick. Put the lid on and bake in a hot oven for about 25 minutes.
For the alcohol-free version, you can also soak the raisins alternately in some water.