Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sultanas
Apples
Gingerbread caramel
Utensils
One casserole dish with a lid
How it's done
Sultanas
Heat the orange juice in a small pan, add the sultanas, leave to plump up for approx. 15 mins.
Apples
Slice a lid approx. 1 cm thick off the top of each apple, set aside. Scoop out the apples using a melon baller, leaving a border of approx. 1 cm., remove the core, finely chop the flesh. Heat the butter in a pan. Add the chopped apples, sauté for approx. 5 mins. Add the almonds and all the other ingredients up to and including the nutmeg along with the sultanas and orange juice, mix. Spoon the filling into the apples, place the lids on top, transfer the apples to the cooking pot, cover with the lid.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove the lid and bake for a further 15 mins. Remove, allow to cool slightly.
Gingerbread caramel
Bring the sugar and water to the boil in a wide pan without stirring, reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the cream and gingerbread spice, simmer over a low heat until the caramel has dissolved. Allow the caramel to cool slightly, transfer to a plate, place the apples on top.
| Tip: | Use rum instead of orange juice to marinate the sultanas. |
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