Wash the Boskop apples, cut out the core, place on a greased baking sheet, fill with cranberries, put on butter and bake at 220 degrees for 25 minutes.
Sauce: Bring 250 ml milk to the boil. Crumble 100 g raw marzipan mixture into small pieces and dissolve it in the milk with 1 packet of vanilla sugar and 2 tablespoons of sugar.
Stir 2 egg yolks, 3 tablespoon ground almonds, 125 g cream double and 1 tablespoon rum into the hot, but no longer boiling sauce.
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