Almond-Stuffed Baked Apples

How to prepare almond-stuffed baked apples

1. Filling: cream the butter with the powdered sugar (if using vanilla powdered sugar, don't add the vanilla pod) and vanilla seeds until creamy (about 3 minutes). Slowly add the beaten egg in a thin stream, mixing continuously until incorporated. Add the rum, then the ground almonds, and mix until incorporated. Finally, fold in the flour. You'll get a thick almond cream that holds well on the spoon.
   * you can use only part of the filling and keep the rest refrigerated for another batch of stuffed apples
2. Cut a cap off the top of the apples. Then remove the core using an apple corer. Sprinkle the inside of the apples and the cap with lemon juice.
3. Place the apples in a baking dish. Fill the center of the apples with almond cream. Then add another teaspoon on top.
4. Place the caps on the cream. If the apples had stems, you can stick them back in their place. Put a small piece of butter on each apple.
6. Bake the apples at 180°C for 35-40 minutes. The filling will overflow slightly around the edges of the apples, but that's okay. They're done when the cream visible around the apple cap is lightly golden.
7. Serving: place one apple on each plate. If desired, you can wipe the edges of the apples with a paper towel to remove the overflow on the outside. If the apples didn't have stems, you can add mint leaves instead. Scatter sliced almonds (can be lightly toasted) around and then some cranberries. They're delicious warm or cold.

Print