Bavarian German Baked Apples With Marzipan Recipes

BAKED APPLES WITH MARZIPAN AND ORANGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Peel apples and carefully cut out core using an apple corer. Place in a small baking dish side by side.
• Knead marzipan and orange marmalade together in a small bowl and stuff mixture into the apples. Top with butter cubes. Pour orange juice into the baking dish.
• Bake in the preheated oven until apples are soft, 55 to 60 minutes. Baste with orange juice every 10 to 15 minutes.

BAVARIAN (GERMAN) BAKED APPLES WITH MARZIPAN

Steps:

• Wash the apples; core with apple corer. Remove stem, crown and core, but not the bottom.
• Knead marzipan with sugar and Arrack (or rum) until it crumbles. Add the ginger. Mix.
• Fill apples with the mixture. Place in ovenproof dish. Pour wine around apples. Sprinkle apples with almond flakes and dot with little pieces of butter.
• Cover with foil. Bake at 420 for about 1/2 hour (time depends on kind of apple use).

BAKED APPLES WITH CAJETA

Steps:

• To prepare the cajeta, combine the milk (water if using evaporated milk), sugar and corn syrup in a large heavy saucepan over medium heat. When the mixture comes to a boil, add the baking soda which should cause the brew to become quite bubbly. Lower the heat to acheive a steady but slow simmer.
• Cook for 60 minutes. Initially, you can stir occasionally, but as the syrup thickens and becomes caramel colored you will need to stir more often. When done, cajeta will have the of a very thick syrup like one you might use on top of ice cream. Indeed, it's great on ice cream so if you have leftovers --
• The cajeta can be made well in advance and can keep for a month or more if stored properly. Just cool and store in the fridge in a tightly covered container. Rewarm before serving, adding a bit of milk or water as needed to thin it.
• To prepare the baked apples, begin by placing the piloncillo in foil and bake at 375 degrees for 10 to 20 minutes until they are soft enough to coarsely chop by hand or in a mini chopper.
• Combine the chopped pilocillo (or dark brown sugar) with the chopped pecans, butter and flour in a small bowl.
• Core each apple and slice in half, placing them cut side up into a baking dish. Pour the cider into the baking dish. Top apples with a mound of the sugar/nut mixture, placing most of it in the core hollow.
• Cover the baking dish with foil and bake at 375 degrees for 40 minutes. Remove foil and bake an additional 10-15 minutes until the apples are soft and the cider has reduced to a syrup.
• Serve two apple halves on each plate topped with the warmed cajeta.
• (Piloncillo is an unrefined brown sugar that has a bolder flavor than American brown sugar - image brown sugar with a touch of the bite of molasses. It is typically manufactured into hard nuggets or cones and sold in Mexican markets.).

BAVARIAN (GERMAN) BAKED APPLES WITH RUM

Steps:

• Wash apples. With an apple corer, carefully pierce and cut out the stem, crown and core of each apple. Do not peel the apples, and leave the bottom intact. . Place them in an ovenproof dish.
• Prep the filling: Sprinkle raisins with the rum. Add walnuts and sugar. Mix well.
• Fill the apples with the raisin mixture. Pour the wine around the apples in the dish; dot the apples with little pieces of the butter. Cover with aluminum foil. Bake at 420 for about 30 minutes. (Time depends on type of apple.).

CHRISTMAS APPLES WITH MARZIPAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange apple halves in a large baking dish. Fill cores with marzipan. Sprinkle 1 teaspoon cinnamon over each half.
• Bake in the preheated oven until tender, about 40 minutes. Garnish apples with walnuts and raisins.