Bavarian German Baked Apples With Rum Recipes

BAKED APPLES WITH RUM AND CINNAMON

Steps:

• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• For the apples: Preheat the oven to 375 degrees F.
• In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

BRATAPFELN (GERMAN BAKED APPLES) RECIPE

Steps:

• Gather the ingredients. Preheat oven to 450 F.
• Core apples (or cut into quarters, core, and put back together).
• Mix together the butter and sugar. Add raisins and walnuts.
• Pack the filling into the hollowed-out apples.
• Place in buttered baking dish and cover with lid or aluminum foil.
• Bake for 45 minutes to 1 hour or until the tip of a thin knife can easily pierce the apple. Meanwhile, make the vanilla sauce.
• Gather the ingredients.
• In a medium heatproof bowl, beat together the egg yolks and both sugars (if you are using vanilla extract instead of vanilla sugar, it will be added later) until the yolks are thick and pale yellow and the sugar is dissolved, about 4 minutes.
• In a heavy-bottomed 2-quart saucepan, bring the 2 cups of milk to a boil. Pour the hot milk slowly in a thin stream over the egg yolk mixture, whisking continuously by hand or with an electric mixer.
• Pour the tempered egg-yolks back into the saucepan and heat without boiling until mixture coats the back of a spoon
• Remove pan from heat and stir in the vanilla extract, if you are using it instead of the vanilla sugar. Serve warm drizzled over baked apples.

APPLE BAVARIAN TORTE

Steps:

• Preheat oven to 450°. In a small bowl, cream butter and sugar. Beat in flour and vanilla until blended. Press onto the bottom of a greased 9-in. springform pan., In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy. Beat in egg and vanilla. Pour over crust. In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer., Bake 10 minutes. Reduce oven setting to 400°; bake 25 minutes. Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove sides of pan before slicing. Store in the refrigerator.

REAL GERMAN BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place the cored apples upright in a shallow baking dish.
• In a medium bowl, whip the egg white until it holds a stiff peak. Sprinkle in the sugar, and whip just a bit more. Stir in the cinnamon, raisins, and toffee until evenly distributed. Spoon into the cores of the apples.
• Bake uncovered for 5 to 10 minutes in the preheated oven, until the meringue is crisped. Allow to cool slightly before serving.

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).

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.).

BAKED APPLES WITH RUM

Steps:

• These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.
• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, water, 1/2 teaspoon salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• Prepare the apples: Preheat the oven to 375 degrees F. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, 25 to 30 minutes, or until they are tender but not mushy. Cook's Note: Smaller apples will take less time.
• Serve with scoops of ice cream or sour cream, if desired or just by themselves. They are also delicious leftover.

GERMAN STYLE SAUSAGE APPLE BAKE

Steps:

• Peel, core and slice apples. Layer apples and sausage on the bottom of a 9 by 13 by 2-inch casserole dish and dot with butter. Then layer the onions, potatoes, bell peppers and zucchini. Bake in a preheated 300 degree oven for 1 hour. Once casserole is cooked, cover the top with cheese and bake until melted.

BAVARIAN APPLE TART

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Stir in the vanilla, flour and cinnamon. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray., In a large bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla just until combined. Spread over crust. , In another bowl, toss the apples, sugar and cinnamon; arrange over filling. Bake at 400° for 40 minutes or until apples are tender and crust is golden brown. Cool on a wire rack. Store in the refrigerator.

GERMAN APPLE PANCAKE

Steps:

• In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
• Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

APPLE BAVARIAN TORTE

Steps:

• Preheat oven to 450 degrees F(230 degrees C).
• Cream together butter, 1/3 cup sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.
• In a medium bowl, blend cream cheese and 1/4 cup sugar. Beat in egg and vanilla. Pour cheese mixture over crust.
• Combine 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the sliced apples with the sugar mixture and spread over the cheese filling.
• Bake for 10 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until almonds are lightly browned and apples are tender. Cool before removing from pan.

BUTTER-RUM BAKED APPLES

Steps:

• Preheat oven to 450°F.
• Cut off top third of each apple and reserve. Scoop out seeds and some of flesh from apples using a melon-ball cutter or round teaspoon measure to form a cavity (do not puncture bottoms). Stand apples in a buttered baking dish just large enough to hold them.
• Heat remaining ingredients in a small saucepan over moderate heat, stirring, until sugar is dissolved. Pour some of syrup into cavity of each apple and remainder into baking dish. Return apple tops to apples and cover dish loosely with foil.
• Bake in middle of oven until apples are tender, 25 to 30 minutes.

COPYCAT FAMOUS DAVE'S® DRUNKEN RUM APPLES

Steps:

• Stir apples, sugar, cinnamon, and nutmeg together in a large saucepan. Pour rum into apple mixture and stir until apples are evenly coated and a thick sauce forms.
• Bring apple mixture to a boil over medium heat and cook, stirring frequently, until apples are soft, about 20 minutes. Cool for 5 to 10 minutes before serving.