Cranberry Marzipan Baked Apples Recipes
CRANBERRY & MARZIPAN BAKED APPLES
A new take on baked apples, great served with clotted cream or custard
Provided by Mary Cadogan
Categories Dessert, Snack, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Chop marzipan into small chunks and mix with the cranberries, flaked almonds and honey.
- Core apples and mark a line around the circumference of each using a sharp knife. Set the apples in a shallow ovenproof dish that fits them snugly and stuff the cavities with the cranberry mix.
- Pour the water into the dish. Bake at fan 170C/conventional 190C/gas 5 for 30-40 minutes until the apples are tender. Cool for 10 minutes before serving with custard or clotted cream.
GERMAN BAKED APPLES WITH MARZIPAN & CRANBERRY
Make and share this German Baked Apples With Marzipan & Cranberry recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h10m
Yield 4 apples, 4 serving(s)
Number Of Ingredients 8
Steps:
- Using an apple corer, remove each apple's core.
- Use the corer to carve out a wider hole.
- Using the tip of a paring knife, score around the middle of each apple (this will help them keep their shape while baking).
- Preheat oven to 325°F Place currant jelly in a saucepan, and cook on low heat, letting it thin to a syrupy consistency.
- Stir in cranberries, letting them barely cook for a minute or so.
- Stir in 1/2 teaspoon cinnamon and nutmeg.
- Let mixture cool and become firm.
- Press a bit of marzipan into each apple cavity.
- Spoon in some cranberry mixture.
- Add more marzipan, then more cranberry mixture and so on until cavities are filled, letting cranberry mixture be on top.
- Bake 45 minutes to 1 hour, basting every 15 minutes with pan juices, until skins are lightly wrinkled and flesh is soft.
- Stir together sour cream, confectioners' sugar and remaining cinnamon; serve this mixture alongside apples.
Nutrition Facts : Calories 236.6, Fat 6.7, SaturatedFat 4, Cholesterol 13.2, Sodium 23, Carbohydrate 46.8, Fiber 5.9, Sugar 34.4, Protein 1.6
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- Using an apple corer, remove each apple's core. Use the corer to carve out a wider hole. Using the tip of a paring knife, score around the middle of each apple. This will help the apples keep their shape while baking.
- Preheat oven to 325 degrees F. Place currant jelly in a saucepan, and cook on low heat, letting it thin to a syrupy consistency. Stir in cranberries, letting them barely cook for a minute or so. Stir in 1/2 teaspoon cinnamon and nutmeg. Let mixture cool and become firm.
- Press a bit of marzipan into each apple cavity. Spoon in some cranberry mixture. Add more marzipan, then more cranberry mixture and so on until cavities are filled, letting cranberry mixture be on top. Bake 45 minutes to 1 hour, basting every 15 minutes with pan juices, until skins are lightly wrinkled and flesh is soft.
- Stir together sour cream, confectioners' sugar and remaining cinnamon; serve this mixture alongside apples.
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