John Myers
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Flambéed Baked Apples
The perfect flambéed baked apples recipe with a picture and simple step-by-step instructions.
Variation with rum
- 1 piece Boskoop
- 2 tbsp Chopped almonds
- 1 tbsp Rum raisins
- 1 piece Marzipan raw mass
- 5 piece Pitted dates
- 3 tbsp Cream
- 1 tsp Ground cinnamon
- 2 piece Protein
Variant without alcohol (for children)
- 1 piece Boskoop
- 2 tbsp Chopped walnuts
- 2 piece Ladyfingers
- 3 tbsp Apple juice
- 1 tsp Cinammon
- 3 tbsp Chopped chocolate
- 2 piece Protein
- 150 g Powdered sugar
Variation with rum
- Cut the apple in half and hollow out a little in the middle. Chop the dates and marzipan. Mix the almonds, rum raisins, chopped dates, diced marzipan, cream and cinnamon in a bowl to form a mixture. Fill both apple halves with it and place in the oven for 30 minutes at 160 degrees. When they are done baked, beat the two egg whites with 65 g of powdered sugar until stiff and put a topping on each of the baked apples. Use a flambé machine to turn the meringue topping golden brown. Place the baked apples on a mirror made of vanilla sauce (the recipe for vanilla sauce can be found in my cookbook).
Variant without alcohol (for children)
- Cut the apple in half and hollow it out a little in the middle. Put the ladyfingers in a bag and crumble them. Roughly chop the chocolate. Mix the walnuts, apple juice, cinnamon and chocolate in a bowl. Fill both apple halves with it and place in the oven for 30 minutes at 160 degrees. When they are done baked, beat the two egg whites with 65 g of powdered sugar until stiff and put a topping on each of the baked apples. Use a flambé machine to turn the meringue topping golden brown. Place the baked apples on a mirror made of vanilla sauce (the recipe for vanilla sauce can be found in my cookbook).
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