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Prep 20 mins
Cook 30 mins
This is from "Bavarian Cooking". I haven't made it yet. For the wine, the German Forum recommends chardonnay, followed by pinot grigio. Riesling might be too sweet.
- 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).