Baked Apples With Marzipan Filling
This is a variation of the classic baked apple
with the accretion of marzipan which adds a wonderful, very delicate aroma to
the flavor of the apple.
Apples come originally from Asia and were
during the cold winters in Europe often the only available fruit because they
are easy to store and long-lasting.
My early childhood memories are associated with
the aroma of baked apples in our house when we came home after sleighing or
skiing.
For the baked apples with marzipan you need:
4 medium sized not too sweet red apples
4 spoonful of marzipan paste
1 1/2 spoonful of chopped almonds
2 spoonful of dried cranberries
1 spoonful of lemon juice
Cut the cap, than core the apples (do not cut
all the way through) and sprinkle them with the lemon juice.
Sprinkle the cranberries with a bit of rum and leave to macerate for about 15 minutes.
Chop the marzipan paste coarsely, than mix with
the chopped almonds and the
cranberries. Leave to macerate for ½ hour at room
temperature.
Fill the apples with the mix, pressing the mix slightly
into the apple.
Bake in preheated oven at 200°C (392°F) for about 20
minutes. (Time may vary according to the apples used)
Serve with Vanilla Ice Cream or Crème Fraiche.
* For the ones that are looking for a delicious
low calorie dessert:
Spice the apples only with cinnamon and a bit
of brown sugar before baking.
Serves 4.
Enjoy!
