Classic Baked Apple

Ingredients

• 50 g almonds (with skins)
• 35 g powdered sugar made from birch sugar
• 4 tart apples
• 100 g mixed nuts (e.g., hazelnuts and walnuts)
• 2 tbsp raisins
• 0.5 tsp cinnamon
• 4 tbsp Honey
• 2 tbsp butter
• 120 ml apple juice
• 250 ml milk (3.5% fat)
• 1 vanilla pod
• 1 tsp Cornstarch
• 2 egg yolks

Instructions

1. 1.

   Cover almonds in a pot with water, simmer for 2 minutes, drain and let cool, then remove skins. Pulse the kernels finely in a food processor. Mix well with powdered sugar. Refrigerate for 30 minutes.

2. 2.

   While that rests, wash apples, dry them, and hollow out the cores. In a bowl mash marzipan with a fork until fine. Chop nuts and raisins and add to the mixture. Stir in cinnamon and 2 tbsp honey. Place apples in a greased baking dish as needed and fill with the nut-marzipan paste; if any remains, spread around the apples. Dot butter pieces over the top and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 40 minutes until golden brown. After roughly 20 minutes, pour apple juice with a little water over the apples.

3. 3.

   Take 3–4 tbsp of milk aside for the vanilla sauce. Bring remaining milk to a boil with the split vanilla pod and 2 tbsp honey, then remove from heat. Whisk cornstarch into the reserved milk and egg yolks until smooth. Stir this mixture into the non‑boiling milk and warm gently (do not boil) while stirring until it thickens into a creamy sauce.

4. 4.

   Plate the baked apples on wide shallow bowls, pour the apple sauce over them, then drizzle the vanilla sauce on top before serving.