Baked Apples with Marzipan and Cherry Sauce
- For the apples
- 4 slices
Puff pastry dough (frozen, each 10 x 10 cm)
small, tart Apples
- 100 grams
- 1 tablespoon
- 2 tablespoons
For the apples: thaw puff pastry. Peel apples and core. Combine marzipan with rose water and raisins, stuff apples with the mixture.
Roll out pastry on a floured surface to about twice the size of apples. Place an apple in the middle of each square and envelop apples into pastry, pressing the edges firmly (if needed, moisten pastry with water).
Whisk egg yolks with 1 tablespoon of water and brush pastry with the mixture.
Arrange apples on a lined with parchment paper baking tray and bake in preheated oven at 200°C (approximately 400°F) for about 25-30 minutes or until golden brown..
For the sauce; combine cherries ( set some aside for garnishing) with sugar, spices, orange liqueur and cherry juice. Bring to a boil and puree.
Remove apples from oven and place on dessert plates. Drizzle sauce around apples and top with 1 tablespoon of cream. Garnish with reserved cherries and serve.