Photo by Andreas Thumm
large boskop apples
a bit of butter
Wash the apples, peel them if you like, and generously remove the core.
Preheat the oven to 200 degrees Celsius.
Fill the apples with one of the fillings below and set them in a buttered casserole dish. Bake them on the middle rack of the preheated oven for about 20 minutes until they are golden brown.
hash (see the table on page 7 for the proper amount)
a bit of lemon juice, cinnamon
low-fat plain curd (or cream cheese)
Melt the butter. Warm up the hash, crumble it, and dissolve it in the butter.
Add the honey, vanilla sugar, almonds, and spices. When the mixture has fully cooled, stir in the plain curd and the egg yolk. Fill the apples with the filling and bake as described above.
grass (see the table on page 7 for the proper amount)
ground hazelnuts or hemp seeds
Warm up half of the butter, braise the finely chopped grass in it, and then let it cool.
Knead the marzipan with the rest of the butter until it is soft. Combine the grass butter with the ground hazelnuts or hemp seeds and the spices.
Fill the apples with the filling and bake as described above.