Stuffed Apples
Baking and Desserts • Swedish
Description
This is one of the oldest and simultaneously most popular sweet dishes in Switzerland. Recipes have been found in medieval cookbooks, handwritten on waxed paper. This is a Zurich recipe.
Ingredients
- Apple 6 pieces
- Meyer Lemon Juice 1 tablespoon
- Chopped almonds 4 tablespoons
- Citrus Zest Mix 1 teaspoon
- Sugar 3 tablespoons
- Raisins 1 tablespoon
- Dry White Wine 0 qt
- Cream 2 tablespoons
- Butter 0 oz
Step-by-Step Guide
Step 1
Cut off the tops of the apples, keeping the stems, and scoop out the centers without cutting through or piercing the apples with a teaspoon.
Step 2
Pour lemon juice into the cavities and let them sit until they darken. Place them on a greased baking sheet.
Step 3
Mix almonds, zest, raisins, 2 tablespoons of sugar, and cream or kirsch to taste. Stuff the apples. Pour wine or cider into the baking sheet. Place a cube of butter on each apple and sprinkle with the remaining sugar.
Step 4
Bake in the oven for 35–40 minutes at 355°F. The apples should become soft but retain their shape. Check for doneness after 30 minutes with a needle or matchstick.
Step 5
Serve hot with vanilla ice cream.
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