- 2 tablespoons raisins
- 2 tablespoons Rum (or apple juice)
- 4 large Apple (such as Boskop)
- lemon juice
- ½ teaspoon cinnamon
- 3 tablespoons sugar
- 100 grams Marzipan
- 35 grams breadcrumbs
- 3 tablespoons
- 2 tablespoons chopped almonds
- 30 grams melted butter
- 60 grams mixed, chopped Nut (hazelnuts, almonds, pine nuts, macadamia nuts)
Water clay pot.
Soak raisins in rum.
Rinse and dry apples, cut off apple lids. With a melon baller, carefully remove apple cores and some of the pulp, taking care not to break through apple skin.
Drizzle apples with lemon juice and place in a buttered clay pot. Combine cinnamon and sugar, sprinkle apples with the mixture. Combine marzipan with breadcrumbs, cranberries, drained raisins and chopped almonds, mix well. Stuff apples with mixture and drizzle with melted butter. Sprinkle with remaining cinnamon sugar and mixed nuts. Place a lid onto a pot and put a pot into a cold oven. Turn temperature to 200°C (approximately 400°F), bake apples for about 45 minutes. 10 minutes before the end of baking, remove lid and let apples brown slightly. Serve with vanilla sauce, if desired.