Baked Apple Deluxe with Vanilla Sauce

Wash the apples thoroughly and then cut off a lid of approx. 2-3cm on the stem side. Then remove the core with an apple cutter. Now the apple is hollowed out, making sure that the edge is not thinner than 1 cm. The hollowed out apples and lids are briefly placed in a bowl of water into which the juice of half a lemon has been squeezed beforehand. This prevents the apple from turning brown. The finely chopped apple pulp is also drizzled with a little lemon juice.

For the filling, the almonds are first roasted golden brown in a pan without adding any fat. The softened butter is processed into a crumbly mass with the sugar, flour and cinnamon. The roasted almonds and apple pulp are mixed into the batter.

Now the hollowed out apples are evenly filled with the mass and closed with the respective lid. The baked apples are then placed in a casserole dish filled with apple juice and cooked in the oven at 200 ° C for about 20 minutes. Cooking time varies depending on the size and type of apples.

For the vanilla sauce, mix the egg yolks with half of the milk and salt. Mix the cornstarch and sugar and add to the egg yolk-milk mixture. Make sure there are no lumps in the mixture.

Cut open the vanilla pod, scrape out the pulp with a knife and briefly bring to the boil together with the remaining pod in the milk. Remove the vanilla from the milk and stir in the egg mix. Bring the sauce to the boil again while stirring.

The apple is served on a vanilla sauce mirror.