Baked Apples with Vanilla Sauce

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Baked Apples with Vanilla Sauce

Baked apples with vanilla sauce - A true Christmas classic everywhere

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Health Score:
Health Score
8,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
578
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie578 kcal(28 %)
Protein13 g(13 %)
Fat25 g(22 %)
Carbohydrates73 g(49 %)
Sugar added15 g(60 %)
Roughage9.8 g(33 %)
Vitamin A1.7 mg(213 %)
Vitamin D1.4 μg(7 %)
Vitamin E8.6 mg(72 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate77 μg(26 %)
Pantothenic acid1.7 mg(28 %)
Biotin35 μg(78 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C31 mg(33 %)
Potassium1,016 mg(25 %)
Calcium245 mg(25 %)
Magnesium88 mg(29 %)
Iron5.1 mg(34 %)
Iodine17 μg(9 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4.7 g
Uric acid65 mg
Cholesterol319 mg
Author of this recipe:

Ingredients

for
4
Ingredients
100 grams
dried Apricots
1
75 grams
4 tablespoons
Raisins (About 80 grams)
50 grams
ground Hazelnuts
4
Apples (such as Boskop)
1 teaspoon
1
400 milliliters
4
60 grams
1 tablespoon
sliced Hazelnuts

Preparation steps

1.

Soak apricots in lukewarm water for about 20 minutes. Rinse orange in hot water and wipe dry. Grate zest from half of an orange and squeeze juice. Drain apricots and dice finely. Crush marzipan and combine with orange juice and zest, mix until creamy. Add diced apricots, raisins and nuts.

2.

Rinse apples, cut off lids from the stalk sides and core with an apple corer, making sure not to pierce apple skin. Fill apples with marzipan mixture and replace lids. Oil baking dish. Arrange apples in a dish and bake in preheated oven at 200°C (approximately 400°F) (fan oven 180°C; gas mark 3) for about 40 minutes.

3.

Slit vanilla pod and combine with milk, bring to a boil and remove from heat. Seaparate eggs (use egg whites another time). Whisk egg yolks with sugar in a bowl until creamy. Slowly add warm milk to egg yolk mixture and return mixture to the pot. Simmer on a very low heat, stirring, until sauce thickens.  

4.

Remove vanilla bean from the sauce and pour sauce onto plates. Top with baked apples and sprinkle with sliced hazelnuts. Serve.