Baked Appels

with a Frothy Wine Sauce

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Ingredients

5	apples
150 g	butter
2 tbsp	raisins, soaked in calvados
¹/₂ tsp	cinnamon
1	vanilla pod, cut in half and black seeds scraped out
125 g	apple juice
¹/₂	lemon, juiced
¹/₂	orange, juiced
1 tbsp	Calvados
60 g	breadcrumbs
80 g	marzipan
1 tbsp	almonds, toasted and chopped
some	icing sugar
	For the sauce:
3	egg yolks
50 g	sugar
60 ml	white wine
60 ml	apple juice

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a

Peel, core and slice one apple. In a casserole dish, melt 30 g of the butter and divide the apple slices on the bottom. Sprinkle with 1 tablespoon of the raisins, some cinnamon and vanilla seed. Pour in the apple juice. Sprinkle with orange juice, lemon juice and Calvados.

Cut out first the stem area, and then the core of the remaining apples. Preheat the oven to 190° C.

In a small saucepan, melt 100 g butter and fry the breadcrumbs until golden. Allow to cool and mix with the remaining cinnamon, the marzipan, the remaining raisins and the almonds. Stuff the apples with the mixture and place them side by side into the casserole dish. Top with a dot of butter each and dust with icing sugar. Bake for 30-35 minutes.

Whisk together the egg yolks, some drops of water and the sugar. Over low heat whisk in the wine and the apple juice. Whisk until the sauce is frothy and creamy.

Arrange the baked apples on serving plates and pour over the wine sauce. Serve immediately.