Baked apples stuffed with … apples !. Culinary blog

This is a recipe for baked apples stuffed with apples. Do not laugh – the point is to stuff the apples with them themselves! The filling is tender, almost creamy, completely different in texture than the baked apple itself. This recipe is french. His main secret is to achieve a crisp on apples, followed by a layer of dense apple pulp, followed by an oozing hot sweet core.

  • For baked apples:
  • green apples – 4 pcs.
  • sugar – 4 teaspoons
  • 1 sachet of vanilla sugar
  • butter – 35 g
  • freshly squeezed lemon juice – 2 tablespoons
  • apple juice – 2 tablespoons
  • a pinch of salt
  • For filling:
  • apples – 1.5 pcs.
  • butter – 50 g
  • sugar – 3 teaspoons
  • 1 sachet of vanilla sugar
  • juice of half a lemon
  • white raisins – 1 tablespoon
  • apple juice – 100 ml
  • a pinch of salt
  • For the sauce:
  • baked apple juice
  • Calvados – 60 ml
  • starch – 1 tsp

Four green apples are free from cores. This is most conveniently done with the help of a special device – a cylindrical tube, which gently extracts apples and seeds from the center and the films surrounding them. When cleaning the core, it is important not to pierce the apple through, otherwise the filling will leak. So the bottom of them must definitely stay.

After this manipulation is done, you need to find a knife with a sharp tip and make a shallow horizontal girdle incision just above the equator – the middle part of the apple. It is needed so that the flesh is baked faster.

In a pan, preferably cast-iron, melt the butter and add regular and vanilla sugar, a pinch of salt to it. When the sugar has dissolved, pour in the lemon juice. In this mixture, you need to fry the apples, gently turning them over and trying to make them grasp from all sides – and a crisp will appear. After this, the apples need to be transferred into a deep baking dish, but leave the mixture of oil, sugar and juice in a pan and pour 2 tablespoons of apple juice here, let it boil and pour this liquid into the apple form. Put the mold in the oven for thirty minutes, temperature – 180 degrees. While apples are baked, they must be watered with the juice that will be formed in the form.

For half an hour, while the apples are in the oven, you need to cook the filling. We peel 1.5 apples, peel the seeds, cut into small cubes. Melt 50 grams of butter in a pan, add regular and vanilla sugar, just like last time, melt it, pour apples into it, pour lemon juice, raisins and simmer for 10-15 minutes. Stuffing should be stirred all the time, it should not be fried, only stewed. When the apples turned into a tender juicy mass, and the pieces lost their clear outline, you need to add fire to the maximum and continuously stirring to let the apples heat up for one minute. After that, turn off the fire and remove the pan from the burner. We extract the apple mass from the pan, trying to leave the juice at the bottom. Add calvados to this juice and let it boil, reduce heat, add starch – let the mixture thicken.

We spread the filling into baked apples, pour sauce on top. Here you have the perfect delicious breakfast, a great afternoon snack, a light dessert – these baked apples in any genre are good.

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