Baked Apple with Hazelnut and Raisin Stuffing
Healthy, because
Even smarter
Nutritional values
The vitamin E from the hazelnuts offers cell protection as an antioxidant and gives the skin a fresh, healthy appearance. The polyunsaturated fatty acids from the nuts also keep the heart and blood vessels healthy.
Instead of hazelnuts and raisins, the filling of the baked apples can also be designed in any other way: For example with cranberries, walnuts, cashews or dried apricots.
(Percentage of daily recommendation)
| Calorie | 814 cal. | (39 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 40.7 μg | (90 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 477 mg | |||
| Complete sugar | 74 g |
Ingredients
- For the baked apple
- 2 Tbsps raisins
- 125 milliliters Apple juice
- 4 medium Apple (each 200 grams)
- 1 Tbsp lemon juice
- 3 Tbsps butter
- 50 grams coarsely chopped Hazelnuts
- ¼ tsp ground cinnamon
- 2 Tbsps honey
- 1 tsp grated, untreated Lemon peel
- 1 Tbsp sliced hazelnuts
- For the custard
- 250 milliliters milk
- 250 milliliters Whipped cream (minimum 30% fat content)
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
- sugar (for dusting)
Preparation steps
For the baked apples, soak raisins in apple juice. Rinse apples, peel apple skin into strips, cut a lid and remove cores. Pierce apple, increase opening slightly and coat the inside with lemon juice.
Butter the baking dish. Drain raisins and reserve juice. Pour juice into baking dish.
Preheat the oven to 180°C (approximately 350°F).
Toast hazelnut in a dry skillet until an aroma forms. Stir in raisins, 2 tablespoons butter, cinnamon, honey and lemon peel.
Fill apples with nut mixture, place lid back on apples and place in the baking dish. Spread remaining butter in small pieces and hazelnut slices over apples. Bake in preheated oven for 20-30 minutes.
For the custard, bring milk and vanilla pod to a boil. Reduce heat and remove vanilla bean.
Beat egg yolks with sugar in a bowl until creamy. Stir hot milk into egg yolk mixture and pour everything back into the pot. Beat milk mixture on low heat while constantly stirring. Do not let egg yolk cook.
Press custard through a sieve, let cool and sprinkle a thin layer of sugar over the surface.
Serve hot baked apples immediately with custard.
