Baked Apples with Marzipan Filling and Ice Cream

Soak dried apricots in lukewarm water, about 20 minutes. Rinse orange with hot water and wipe dry. Remove half of orange zest in thin strips and chop finely. Squeeze juice from orange. Cut mint leaves into thin strips.

Drain and finely dice apricots. Mash marzipan and mix with rum and orange juice until creamy. Stir in diced apricot and mint.

Rinse apples and slice off tops. Remove cores with an apple corer, leaving the bottom of the apples intact. Hollow out centers slightly and brush with lemon juice. Fill apples with marzipan mixture replace tops.

Preheat oven to 180°C convection (approximately 350°F).

Brush a baking dish with a little butter. Place stuffed apples in dish, drizzle with melted butter and sprinkle with powdered sugar. Bake 25-30 minutes.