Festive Baked Apples with Marzipan and Rum Raisins with Vanilla Sauce

Summary

Ingredients

• 4 apples (e.g. Braeburn), if possible the same size
• 200 g marzipan paste
• 50 g raisins
• 100 ml rum, higher proof
• 80 g almond sticks
• 1 teaspoon cinnamon powder
• 400 ml cream (H-cream) or fresh
• 2 packs cream stabilizer
• 1 sachet dessert sauce (vanilla flavor) without boiling
• milk

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Instructions

1. If possible, the day before (but this can also be done during preparation) place the raisins in a well-closing vessel in the rum - the longer they are soaked, the better they permeate. At the start of the season you can let the amount you need for the winter infuse in the rum, store it in a cool place and skim off the amount you need with a clean spoon.
2. Prepare the vanilla sauce with the milk according to the instructions on the package. If you like, you can of course prepare the sauce yourself according to any recipe. Chill well until serving.
3. Preheat the oven to approx. 180 ° C (convection or top / bottom heat). Core the apples using a core cutter. Now cut in a jagged shape all around with a kitchen knife up to the hollow, so that the top of the apple can then be easily lifted off and a kind of star is created.
4. Knead the marzipan mixture with the almond sticks and some rum raisins. If children also eat, you can use non-pickled raisins for this and only serve the pickled raisins when the garnish is on the plate for the adults.
5. Stuff the apples with the finished mass - part of the filling should slide into the hollowed out apple foot, the rest should be spread over the cutout. Now press the lid on - you can see in the photo that the marzipan is now visible as a layer between the two apple halves.
6. Place the apples in an apple roasting pan or put them all together in an oven-safe dish. Now sprinkle with cinnamon and slide into the tube.
7. We don`t like the apples too soft, which is why 30 minutes of baking time at 180 ° C is enough. But you can also go to a temperature of 200 ° C and cook for 30 - 40 minutes. Or - which we like very much - if possible, prepare the apples directly in the apple roaster on the fireclay of the stove. Here, however, the preparation time varies from 20 minutes to 3 hours depending on the type of oven and the degree of heating!
8. When the apples come out of the tube, they should be served in portions. To do this, beat the cream firmly with the cream stiffener beforehand (we add a pinch of cinnamon here).
9. Place a small ladle of vanilla sauce on each plate and place an apple in the middle. Garnish with some rum raisins and add a whipped cream.
10. Of course, you could also add vanilla mousse or vanilla ice cream instead of vanilla sauce, top the apples with an additional tablespoon of cranberries and roasted almond slivers or brittle after baking, use nuts instead of almonds, etc.
11. There are many ways to refine this recipe even further. If you don`t like vanilla, you can replace the rum raisins with raisins and serve a white wine sauce instead.
12. We have baked apples (prepared beforehand and placed on the fireplace) after a strenuous winter hike with a nice, hot tea with rum (pot) or - as this year - as a dessert with the Christmas menu.

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