John Myers
Ingredients for 3 servings:
- 4 apples, rosy-cheeked, approx. 700 g
- 125 g buckwheat
- 50 g cranberries, dried
- 75 g hazelnuts
- 200 ml orange juice
- 40 g brown sugar
- 30 g butter
- 30 ml cream
- 1 tsp, heaped cinnamon
- lemon juice
- Butter for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
very healthy and tasty
Dry roast the hazelnuts in a pan. Let cool slightly and then chop. Pour boiling water over the buckwheat, stir, and place in a sieve. Rinse under running water and drain. Bring the orange juice and 15 grams of brown sugar to a boil, add the buckwheat, and simmer with the lid on for about 15 minutes. Wash the apples, quarter them, and remove the cores. Coarsely grate them with the peel. Mix a little lemon juice, the cranberries, and 3/4 teaspoon of cinnamon into the apples. Grease a baking dish with a little butter and fill with all but 1 tablespoon of the buckwheat. Layer the apple mixture on top. Set aside 2 tablespoons of the chopped hazelnuts. Mix together the softened butter, cream, remaining hazelnuts, cinnamon, and brown sugar and spread it over the apple mixture. Sprinkle the remaining buckwheat and hazelnuts on top. Bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) on the middle rack for 30 minutes. Enjoy warm. Vanilla sauce goes perfectly with it.
Facebook Comments