Stuffed baked apple with rum pot fruits and cinnamon meringue on chocolate sauce

Name: Stuffed baked apple with rum pot fruits and cinnamon meringue on chocolate sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Rum pot; 1 TABLESPOON Cornstarch; 4 green-skinned apples (approx. 170 g each); 50 g Meringue; 7-10 Tbsp Cinnamon sugar; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Rum pot
1 TABLESPOON Cornstarch
4 green-skinned apples (approx. 170 g each)
50 g Meringue
7-10 Tbsp Cinnamon sugar
baking paper

Directions

1
Pour the rum pot fruits into a sieve, collecting the juice. Boil up the juice to 3 tablespoons. Stir 3 tablespoons of juice and starch until smooth. Wash apples, grate dry, halve and remove core generously with a ball cutter. Mix juice and fruit, fill apples with it.
2
Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 15 minutes. In the meantime, roughly chop the meringue. Arrange apples and meringue on plates. Dust with cinnamon sugar