Lucerne Nidleöpfel

Summary

Ingredients

• 800 g apples, sour and firm (Boskop)
• 120 g suar
• 200 g cream

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Instructions

1. Peel the apples, cut in half crosswise and cut out the core (leave a base!) Place the cut surface up in a baking dish and sprinkle with 4 tablespoons of sugar. Pour cream into the hollows of the core casing, enough so that some of it flows over the apples into the mold. Put in the cold oven, switch to 200 °.
2. After 15 minutes, sprinkle with the remaining sugar and bake until the apples are caramelized until they are golden yellow (about 30 minutes, depending on the type of apple). They shouldn`t crumble or turn too brown.
3. This dessert can be served with vanilla or walnut ice cream.

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