Baked Apple with Nut Filling and Vanilla Sauce

Ingredients

• 4 apples (e.g., Boskop)
• 50 g marzipan
• 3 tbsp lingonberries (cooked)
• 2 tbsp raisins
• 3 tbsp chopped walnuts
• 2 tbsp butter
• 2 tsp Cinnamon
• 0.5 Vanilla bean
• 0.5 l milk (3.5% fat)
• 2 Eggs
• 40 g honey
• 2 tsp cornstarch

Instructions

1. 1.

   Wash the apples, remove the core and cut a shallow circle around each apple’s skin. Shape the marzipan into four balls and seal the bottom of each apple with them. Place the apples in a butter‑greased baking dish.

2. 2.

   Mix lingonberries, raisins, and walnuts together and fill the apples with this mixture. Top each apple with a small pat of butter and sprinkle with cinnamon. Bake the apples in a preheated oven at 190 °C (170 °C fan; gas: level 3) for 30–40 minutes until golden brown.

3. 3.

   Meanwhile split the vanilla bean lengthwise, scrape out the seeds. Bring the milk to a boil with the scraped vanilla bean and its seeds.

4. 4.

   Separate the eggs, beat the whites into stiff peaks and set aside. Whisk together egg yolks and honey to form a foam, stir in the cornstarch. Gradually pour the boiling milk into the mixture while whisking. Return everything to the pot, bring to a gentle boil while stirring once. Remove the vanilla sauce from heat, discard the bean, and fold the beaten whites into the still‑hot sauce.

5. 5.

   Remove the baked apples from the oven and serve them with the vanilla sauce.