{"id":2472,"date":"2012-12-23T19:46:36","date_gmt":"2012-12-23T18:46:36","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=2472"},"modified":"2012-12-25T11:53:51","modified_gmt":"2012-12-25T10:53:51","slug":"baked-apples-with-creme-anglaise","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=2472","title":{"rendered":"christmas tastes: baked apples with cr\u00e8me anglaise"},"content":{"rendered":"

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there are tastes and flavors we immediately associate with special times of the year, such as christmas. for me, there are christmas cookies, mulled wine, ginger bread, christmas stollen, goose, potato dumplings, red cabbage, how the christmas tree smells and the blown out matchstick after lighting the candles and baked apples.<\/p>\n

often those things are childhood memories, because parents did all those things for christmas or grannies or best friends parents or sometimes you simply have the idea this belongs to christmas. this must be the case with baked apples for me. because there is no family tradition of baked apples, but i love the sweet and fruity flavor which comes from the kitchen while baking and the tastes of caramelized sugar, sour apple, sweet marzipan, rum soaked raisins, the combination of soft apple and crunchy almonds … mmmhhh fantastic!<\/p>\n

what are your christmas tastes? here comes my recipe for\u00a0baked apples accompanied by a cr\u00e8me anglaise of julia child. you can serve the baked apples as well with some whipped cream instead of.<\/p>\n

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baked apples:<\/p>\n

6 sour apples
\n50 g marzipan
\n50 g butter
\n50 g (rum) soaked raisins
\n50 g chopped almonds
\n2 tbsp honey
\nlemon juice
\nsugar
\nbutter<\/p>\n

cr\u00e8me anglaise:<\/p>\n

100 g sugar
\n4 egg yolks
\n1 tsp potatoe starch
\n420 ml milk
\nvanilla<\/p>\n

the day before you should soak the raisins with some rum or what ever you like. put the raisins in small bowl and add some rum. they will double their size over night and will get the flavor of what you added.<\/p>\n

if you have the choice, i recommend to use sour apples like boskop for this dish, because otherwise it will get too sweet once combined with the sweet filling.<\/p>\n

combine marzipan, butter and honey. stir in the raisins and almonds. preheat the oven to 175\u00b0C.<\/p>\n

cut off the upper part of the apples so that you will get a kind of lid. then remove the cores but without destroying the bottom of the apples. then you can start to fill them. place the filled apples in a ovenproof baking tray, set the lids back on top and coat with some lemon juice. finally sprinkle over some sugar and set a flake of butter on top of each apple. bake for about 30-45 minutes. the baking time depends on your apples. they are done when the skin starts to pop and the sugar is caramelized.<\/p>\n

to make the cr\u00e8me anglaise, pour the egg yolks in a larger bowl. add the sugar and beat until the mixture turns pale yellow and forms the ribbon.<\/p>\n

in the meantime bring the milk to a boil. pour in the boiling milk little by little to the egg mixture and continue beating. then pour the mixture in a pan and heat slowly, while continuously stirring with a wooden spatula. once the sauce is thick enough it will coat the spoon with a creamy layer. but it should not simmer!<\/p>\n

add the mark of vanilla. beat the sauce for one minute to cool it down a little bit and serve with the baked apples.<\/p>\n

enjoy and have a nice forth sunday of advent!<\/p>\n

********************<\/p>\n

brat\u00e4pfel:<\/p>\n

6 saure \u00e4pfel
\n50 g marzipan
\n50 g eingeweichte rosinen (in rum)
\n50 g gehackte mandeln
\n2 el honig
\nzitronensaft
\nzucker
\nbutter<\/p>\n

vanille sauce:<\/p>\n

100 g zucker
\n4 eigelb
\n1 tl kartoffelst\u00e4rke
\n420 ml milch
\nvanille<\/p>\n

am vortag sollten die rosinen eingeweicht werden, rum oder was immer ihr m\u00f6gt. gebt die rosinen in eine sch\u00fcssel und gie\u00dft den rum dazu. sie verdoppeln \u00fcber nacht ihre gr\u00f6\u00dfe und nehmen dass aroma vom rum oder was immer ihr gew\u00e4hlt habt, an.<\/p>\n

wenn ihr die wahl habt empfehle ich f\u00fcr die brat\u00e4pfel saure \u00e4pfel, zum beispiel boskop. kombiniert mit der s\u00fc\u00dfen f\u00fcllung wird es sonst zu s\u00fc\u00df.<\/p>\n

verr\u00fchre butter, marzipan und honig. mische die mandeln und die rosinen unter und hei\u00dfe den ofen auf 175\u00b0C vor.<\/p>\n

schneide den oberen teil der \u00e4pfel ab, so dass eine art deckel entsteht. entferne dann das kerngeh\u00e4use ohne den boden des apfels zu durchstechen. dann k\u00f6nne die \u00e4pfel gef\u00fcllt werden. setze sie nun in eine ofenfeste form und setzte auf jeden apfel wieder einen deckel. streiche die \u00e4pfel mit zitronensaft ein, streue etwas zucker dar\u00fcber und setze zum schluss auf jeden apfel noch ein butterfl\u00f6ckchen. backe die \u00e4pfel etwa 30-45 Minuten. sie sind fertig, wenn die haut zu platzen beginnt und der zucker karamellisiert.<\/p>\n

gib f\u00fcr die vanille sauce die eigelb in eine sch\u00fcssel, gib auch den zucker dazu und schlage die masse bis sie gelb und fest wird.<\/p>\n

in der zwischenzeit die milch zum kochen bringen und dann in einem d\u00fcnnen strahl langsam zur ei und zucker mischen geben, weiter schlagen. die mischung dann in einen topf geben, langsam erhitzen und kontinuierlich mit einem holzl\u00f6ffel r\u00fchren. achtung: nicht kochen! die sauce ist fertig, wenn sie als in einer cremigen schicht am l\u00f6ffel haftet.<\/p>\n

das vanillemark hinzuf\u00fcgen und noch mal eine minute weiter schlagen, damit die sauce ausk\u00fchlen kann. und nun mit den brat\u00e4pfeln servieren.<\/p>\n

lasst es euch schmecken und habt noch einen sch\u00f6nen adventssonntag!<\/p>\n","protected":false},"excerpt":{"rendered":"

there are tastes and flavors we immediately associate with special times of the year, such as christmas. for me, there are christmas cookies, mulled wine, ginger bread, christmas stollen, goose, potato dumplings, red cabbage, how the christmas tree smells and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[13],"tags":[98],"class_list":["post-2472","post","type-post","status-publish","format-gallery","hentry","category-winter","tag-apple","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2472"}],"version-history":[{"count":32,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2472\/revisions"}],"predecessor-version":[{"id":2475,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/2472\/revisions\/2475"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2472"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}