Preparation
- Preheat the oven to 200 °C (conventional, top and bottom heat) and grease a baking dish with butter. Wash the apples, core them from the top and put a few drops of lemon juice into each hollow.
- Knead the marzipan, icing sugar, rum, raisins, walnuts, candied orange peel, vanilla sugar and cinnamon into a mixture and press it into the apples.
- Put 1 tsp of jam and a small knob of butter on each apple, stand the apples in the dish and bake for about 25 minutes, until soft.
- For the sauce, stir the cornflour and egg yolk with 2 tbsp of cold milk. Bring the remaining milk to the boil with the sugar and vanilla sugar, pour in the dissolved cornflour, stirring, and bring briefly to the boil.
- Dust the hot apples with icing sugar and serve with the warm or cold vanilla sauce.
Drink with it
Sweet wine · excellent match
Riesling Auslese or Beerenauslese
The honey and apple notes of the wine mirror the baked apple, and its acidity keeps the marzipan and vanilla sauce fresh.
Which wine goes with dessert? Comparing sweetness deliberatelyAged rum · excellent match
Aged rum (Añejo), neat or with an ice cube
The rum is already in the filling: raisins, vanilla and cask caramel in the glass carry this flavour bridge further.
Drinking rum neat: how to get to know a bottlingFruit brandy · excellent match
Aged Calvados, neat and at room temperature
Apple with apple: the Calvados picks up the baked fruit, its cask notes suit vanilla and cinnamon, and the dry finish takes some of the heaviness off the marzipan.
What is Calvados? Apple brandy with originCream liqueur · good match
Eierlikör (egg liqueur, similar to advocaat), chilled, in a small glass
Vanilla and egg yolk in the liqueur echo the vanilla sauce, and the sweetness is on a par with the dessert.
Fortified wine · good match
Tawny Port, lightly chilled
Nut and raisin notes go with the walnuts and raisins in the filling.
Port wine: understanding Ruby, Tawny, and Vintage