Marzipan Apples
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Baking
Method
First make the marzipan.
Put the sugar and water into a deep saucepan. Stir over a medium heat to dissolve the sugar in the water. Bring to the boil.
Cover the pan for 2 minutes to steam any sugar from the saucepan sides.
Remove cover and boil rapidly just to thread stage: 106-113°C.
Remove from the heat. Stir the syrup for a second or two until cloudy.
Stir in the ground almonds. Set aside to cool briefly.
Lightly whisk the egg white, add the almond extract and stir into the almond mixture. Transfer the paste from the saucepan to a bowl. Cool.
Knead the cool marzipan, it should feel like moulding clay. Put in a bowl or jar, cover and use as required.
Meanwhile, peel and core the apples.
Stuff the cavities with the marzipan filling.
Roll the apples first in melted butter and then in the caster sugar and cinnamon.
Place in an ovenproof dish and bake in a moderate oven 180°C/Gas Mark 4, for 1 hour approx. The apple needs to be very soft.
Serve warm with a bowl of softly-whipped cream.
Note: Apples may take less/more time to cook depending on the variety and time of the year.
Ingredients
12 medium eating apples, e.g. Worcester Pearmain, Golden Delicious or Cox’s Orange Pippin.
For the marzipan (makes 300g)
175g ground almonds
110g sugar
62ml water
1 small egg white
natural almond extract to taste (do not use more than 4 drops)
For the coating
110g melted butter
225g caster sugar mixed with 4 rounded teaspoons ground cinnamon. (This is approximate: the amount of the mixture depends on the size of the apples.)
Method
First make the marzipan.
Put the sugar and water into a deep saucepan. Stir over a medium heat to dissolve the sugar in the water. Bring to the boil.
Cover the pan for 2 minutes to steam any sugar from the saucepan sides.
Remove cover and boil rapidly just to thread stage: 106-113°C.
Remove from the heat. Stir the syrup for a second or two until cloudy.
Stir in the ground almonds. Set aside to cool briefly.
Lightly whisk the egg white, add the almond extract and stir into the almond mixture. Transfer the paste from the saucepan to a bowl. Cool.
Knead the cool marzipan, it should feel like moulding clay. Put in a bowl or jar, cover and use as required.
Meanwhile, peel and core the apples.
Stuff the cavities with the marzipan filling.
Roll the apples first in melted butter and then in the caster sugar and cinnamon.
Place in an ovenproof dish and bake in a moderate oven 180°C/Gas Mark 4, for 1 hour approx. The apple needs to be very soft.
Serve warm with a bowl of softly-whipped cream.
Note: Apples may take less/more time to cook depending on the variety and time of the year.
