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Baked Apple "Morning Fragrance"

4 servings

Ingredients

• 4 Stk Apples (large, red)
• Cognac (nach Bedarf)
• Lemon juice (nach Bedarf)
• Almonds (blanched) (nach Bedarf)
• Raisins (nach Bedarf)
• Redcurrant jam (nach Bedarf)
• Almonds (blanched, for finishing) (nach Bedarf)
• butter (for mold) (nach Bedarf)
• 0.25 L Milk (cold, for cream)
• 1 Stk Egg yolk
• 150 g Powdered sugar
• 30 g Vanilla pudding powder
• 0.5 Pkg. Vanilla sugar

Instructions

1. Peel four large red apples on the upper half and remove the core.
2. Marinate the apples with a little cognac and lemon juice.
3. Fill the cavity in layers with a blanched almond, raisins, and currant jam, and finish with a blanched almond.
4. Place the filled apples in a buttered ovenproof dish and bake in a preheated oven at very high heat (approximately 220°C) until almost tender.
5. Arrange portionwise and pour hot vanilla cream over them.
6. For the vanilla cream: Whisk cold milk, egg yolk, powdered sugar, vanilla pudding powder, and vanilla sugar until smooth.
7. Heat the mixture under constant whisking in a hot water bath to just below boiling point until creamy and slightly thickened.

Based on a cookbook by Hans Hofer (1964), adapted with AI.