Fruity filled baked apple with kiwi sauce

Ingredients for 2 servings:

• 2 apples, sweet and sour (Elstar)
• 1 tbsp honey
• 2 tbsp orange juice, for the broth
• 2 tsp vanilla sugar, bourbon
• 3 tbsp orange juice, for the filling
• 2 tbsp maple syrup
• 2 tbsp butter, soft
• 5 apricots, dried, preferably unsulphured
• some lemon juice
• 3 kiwi(s), aromatic
• 3 tbsp orange juice
• 1 pinch of cinnamon
• 1 handful of almond flakes, roasted
• 1 tbsp butter, for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roast the almond flakes in a non-stick pan without fat until golden brown. Peel the kiwi, puree it, and season with the orange juice, vanilla sugar, lemon juice, and cinnamon. If the fruit isn’t sweet enough, add a little more sugar. For the broth (which is brushed onto the apples before and during roasting), mix 2 tablespoons of orange juice, the honey, and the vanilla sugar until the sugar has dissolved, and bring to a boil briefly. Use an apple corer to scoop out all the cores from the apples. For the filling: Cut the dried apricots into strips, then into small cubes. Then, using a fork, knead the mixture with the softened butter and maple syrup. Press the filling into the apple holes. Grease the dish with 1 tablespoon of butter. Place the apples in the dish, brush with the broth, and roast at 200°C for about 20-25 minutes. Test for doneness: pierce with a rolling pin to check if the apple is cooked through. Brush the apples with the remaining juice several times during the cooking time. Divide the kiwi sauce among plates, arrange the baked apples on top, and sprinkle with the toasted almond flakes.