Stuffed Apples

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 1 qt
Cream - 2 tablespoons
Butter - 1.8 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 356°F. The apples should become soft but retain their shape. Check for doneness after 30 minutes with a needle or matchstick.