Baked Apple from Dutch Oven By Jens Outside Cooking
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 apples, red cheeked
- 25 g raisins
- 50 ml rum
- 20 g almonds, chopped
- 10 g hazelnuts, chopped
- 100 g marzipan paste
- 1 g cinnamon powder (Ceylon cinnamon)
- 1 teaspoon orange juice, freshly squeezed
- 1 teaspoon raw sugar, unrefined
- 1 pinch (s) tonka beans
Print Recipe
Pin Recipe Instructions
- Soak the raisins in rum.
- Wash the apples and use the apple cutter to cut out the core of the apple.
- Briefly toast the almonds and hazelnuts in the pan.
- Then cut the marzipan mixture into small pieces. Mix the almonds, hazelnuts, Ceylon cinnamon, orange juice, rum with the raisins, cane sugar, tonka bean zest and press the marzipan mixture into the apples.
- Line the ft 4.5 Dutch Oven (bottom) with parchment paper. Place the filled apples in the Dutch oven. Close the lid, put on grillis. Spread 10 grillis (briquettes) on top of the lid, 6 grillis under the Dutch Oven.
- Set the baking temperature to 180 ° C.
- Bake the apples until they are soft. After 30 minutes, open the lid briefly and check whether the apples are already soft.
- The apples with vanilla sauce on e.g., arrange a slate plate and enjoy.
- I recommend my vanilla sauce (you can find the recipe in my profile).
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