Baked Apple with Marzipan and Vanilla Sauce

Ingredients

• 50 g dried apricots
• 1 orange
• 30 g marzipan core
• 4 tbsp raisins
• 30 g ground hazelnuts
• 4 Boskop apples
• 1 tbsp liquid butter
• 1 Vanilla bean
• 1 egg yolk
• 350 ml milk (1.5% fat)
• 3 tbsp cornstarch
• 2 tbsp whole cane sugar
• 50 ml Soy cream

Instructions

1. 1.

   Soak apricots in lukewarm water for 20 minutes. Preheat the oven to 180 °C fan. While the apricots soak, wash the orange under hot water, dry it and grate half of its zest. Squeeze the juice from the orange. Drain the apricots and finely dice them.

2. 2.

   Crush the marzipan and mix it with the orange juice until creamy. Fold in the diced apricots, raisins, and hazelnuts. Wash the apples, cut off a lid on the stem side, and use an apple corer to remove the core without puncturing the fruit. Hollow out the cavities.

3. 3.

   Fill the apples with the marzipan mixture and place the lids back on. Grease a baking dish with some liquid butter. Arrange the filled apples in the dish and bake in the preheated oven at 200 °C (fan 180 °C; gas: level 3) for 40 minutes.

4. 4.

   For the vanilla sauce split the vanilla bean lengthwise, scrape out the seeds. Combine the seeds, bean pod, egg yolk, milk, cornstarch, whole cane sugar, soy cream and orange zest in a saucepan and whisk thoroughly. Heat slowly while stirring, but do not boil. When thickened, remove from heat and discard the bean pod.

5. 5.

   Remove the baked apples from the oven, serve with vanilla sauce, and sprinkle with ground hazelnuts if desired.