You will need: Firebricks/spacer grate
Top heat: approx. 180-200°C
Preheating: approx. 30 minutes
Working hours: 20 minutes
Roast: approx. 25-40 minutes

Ingredients (for 6 persons)

6 medium-sized, red-cheeked, tart apples

For the filling:

• 200 g marzipan
• 2 tbsp raisins
• 2 tbsp rum or apple juice
• 50 g chopped almonds
• Powdered sugar for the work surface

For the almond shell:

• 75 g melted butter
• 75 g sugar
• 75 g ground almonds
• 1/2 teaspoon cinnamon or gingerbread spice

In addition:

• Apple juice

Wash the apples and pat dry. Cut off the tops as thick as a thumb and set aside. Remove the cores.

For the filling:
Soak the raisins in rum or apple juice and leave to infuse.

Knead the marzipan with the raisins and chopped almonds and roll into long strands on a work surface sprinkled with powdered sugar. These should be thick enough to fit into the hollowed-out apples.

Cut off approx. 10 cm per apple and insert into the apples. The marzipan filling should stick out about 2 cm at the top. Press the lid onto the marzipan.

For the almond shell:
Mix the sugar, almonds and cinnamon or gingerbread spice in a bowl. Brush the apples with the melted butter, roll in the almond and sugar mixture and place in a baking dish.

Pour in enough apple juice to cover the bottom of the casserole dish. The apples should be about 1/2 cm high in the juice.

Place the baking dish on the spacer rack on the firebricks and roast the apples for approx. 25-40 minutes (depending on the size of the apples). Add apple juice if necessary.

Serve hot with ice cream and/or whipped cream. Don't forget the delicious syrup that has formed in the baking dish.

Tip: Serve with vanilla, tiramisu or caramel ice cream.