Baked Apple with Fruity Marzipan Filling and Ice Cream
A baked apple dessert featuring a fruity marzipan filling served with ice cream, made with fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g dried apricots
- 1 untreated orange
- 8 mint leaves
- 75 g marzipan base
- 2 tbsp rum
- 4 Boskop apples (≈200 g each)
- Lemon juice
- 5 tbsp liquid butter
- 4 scoops vanilla ice cream
- mint for garnish
- powdered sugar for dusting
Instructions
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1.
Soak the apricots in lukewarm water for about 20 minutes. Wash the orange hot, dry it, peel half of its zest into thin strips and finely chop. Squeeze the orange to extract juice. Cut the mint leaves into fine strips.
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2.
Drain the apricots and dice them finely. Crush the marzipan and mix with rum and orange juice until creamy; fold in the diced apricots and mint.
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3.
Wash the apples, cut off a lid on the stem side, use an apple corer to remove the core without puncturing the fruit completely. Slightly enlarge the openings and brush them with lemon juice. Fill the apples and replace the lids.
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4.
Preheat the oven to 180 °C fan‑forced.
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5.
Grease a baking dish with a little butter. Place the filled apples in the dish, drizzle with liquid butter and dust with powdered sugar.
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6.
Bake in the preheated oven for 25–30 minutes.
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7.
Serve by placing each apple on a plate with a scoop of vanilla ice cream, garnish with mint leaves and dust with powdered sugar.
