Stuffed Apples
4 servings
30 minutes
This is one of the oldest and at the same time most popular sweet dishes in Switzerland. Recipes can be found in medieval cookbooks, handwritten on wax paper. This is a Zurich recipe.
1
Cut the tops off the apples, keeping the stems, and scoop out the centers with a teaspoon without cutting through or piercing the apples.
- Apple: 6 pieces
2
Fill the hole with lemon juice and let it darken. Place it on a greased baking sheet.
- Lemon juice: 1 tablespoon
3
Mix almonds, zest, raisins, 2 tablespoons of sugar, and cream or kirsch to taste. Stuff the apples. Pour wine or cider into the baking dish. Place a cube of butter on each apple and sprinkle with the remaining sugar.
- Almond: 4 tablespoons
- Lemon zest: 1 teaspoon
- Raisins: 1 tablespoon
- Sugar: 3 tablespoons
- Cream: 2 tablespoons
- Dry white wine: 1 l
- Butter: 50 g
4
Bake at 180 degrees Celsius for 35-40 minutes. The apples should be soft but retain their shape. Check for readiness with a needle or match after 30 minutes.
- Apple: 6 pieces
- Butter: 50 g
- Sugar: 3 tablespoons
5
Serve hot with vanilla ice cream.
- Apple: 6 pieces
