Apples with marzipan filling and caramel sauce
- 4 Apples (approx. 200 g each)
- 100
g marzipan raw mixture - 80 g dried figs
- 50 g peanut kernels
- 40 g Butter
- 30 g Sultanas
- 125 g Sugar
- 250 g Crème double
60 minutes
light
- 1.
- Wash the apples and cut out the core. Cut the apples in the middle around 1 cm deep (equatorial cut). Grate the marzipan in a bowl. Roughly chop 50 g figs.
- 2.
- Knead 30 g peanuts, 20 g butter, marzipan and chopped figs. Pour the marzipan mixture into the apples and press firmly. Put 20 g butter in flakes on the filling and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 35 minutes.
- 3.
- In the meantime, wash the sultanas and let them drain. Put sugar in a saucepan with 2 tablespoons of water and cook over medium heat to a golden brown caramel. Stir the crème double into the hot caramel until it has combined to form a smooth sauce.
- 4.
- Quarter 30 g figs. Add 20 g peanuts, figs and sultanas to the sauce. Take the apples out of the oven and arrange on a plate with the caramel sauce.
1 person approx.:
- 820 kcal
- 3440 kJ
- 9 g protein
- 50 g fat
- 81 g carbohydrates
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