Baked Apple with Vanilla Sauce and Strawberry Shooter

Steffen Henssler fills the baked apple with marzipan and almond kernels.

The Christmas dessert is served with vanilla sauce. There is also a sophisticated strawberry shooter.

Vanilla shooter with strawberry

Rinse apples and pat dry. Cut a lid small at the top of the stem and set aside. Using a kitchen knife, make thin cuts all around the apple skin to prevent the apples from bursting in the stove. Remove the core with an apple corer. Preheat the oven to 200 °C.

Toast the almond flakes in a coated frying pan without fat until golden brown. Next, stir through with the marzipan, raisins and a pinch of cinnamon in a baking bowl. Fill the apples with the marzipan mixture and put the lids on repeatedly. Place on a baking tray or in an ovenproof dish and cook in the oven for about 20 minutes.

For the vanilla sauce, cut the vanilla beans lengthwise and scrape out the pulp. Bring the vanilla pods and the pulp to the boil in a saucepan with the milk, whipping cream and half of the sugar.

Stir the egg yolks and the remaining sugar in a baking bowl.

Remove the vanilla beans from the hot milk-whipped cream mixture and pour the mixture over the egg yolks, stir heartily, and return to the saucepan. Bring to a boil once briefly, stirring throughout, pour through a sieve and set aside to cool. Remove the baked apples from the heat and serve with the custard to T

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