Bavarian German Baked Apples With Marzipan Recipes

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.

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.

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).

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.

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.).

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.