Baked apple stuffed with nut-marzipan macaroon mass and jelly

Name: Baked apple stuffed with nut-marzipan macaroon mass and jelly
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Walnut kernels; 150 g Marzipan raw mass; 30 g Icing sugar; 1 pinch Cinnamon; 2 TABLESPOONS Calvados; 4 sour yellow peel apples (approx. 170 g each); 3 TABLESPOONS apple juice; 150 g thickened wild cranberries; 7-10 Tbsp Cinnamon sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Walnut kernels
150 g Marzipan raw mass
30 g Icing sugar
1 pinch Cinnamon
2 TABLESPOONS Calvados
4 sour yellow peel apples (approx. 170 g each)
3 TABLESPOONS apple juice
150 g thickened wild cranberries
7-10 Tbsp Cinnamon sugar

Directions

1
Lightly roast the nuts in a pan without fat, remove and chop them except for something to decorate. Knead marzipan, icing sugar, cinnamon, chopped nuts and calvados. Wash apples and grate them dry. Remove the core with an apple corer. Pour marzipan mixture into the apples and place on a baking tray lined with baking paper.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Meanwhile bring apple juice and cranberries to the boil. Cut apples into slices and arrange on plates with cranberries and walnuts. Dust with cinnamon sugar