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German Baked Apples With Marzipan & Cranberry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1586
Energy (kCal)15.5375
Carbohydrates (g)3.5629
Total fats (g)0.2355
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using an apple corer, remove each apple’s core. | 2. Use the corer to carve out a wider hole. | 3. Using the tip of a paring knife, score around the middle of each apple (this will help them keep their shape while baking). | 4. Preheat oven to 325°F Place currant jelly in a saucepan, and cook on low heat, letting it thin to a syrupy consistency. | 5. Stir in cranberries, letting them barely cook for a minute or so. | 6. Stir in 1/2 teaspoon cinnamon and nutmeg. | 7. Let mixture cool and become firm. | 8. Press a bit of marzipan into each apple cavity. | 9. Spoon in some cranberry mixture. | 10. Add more marzipan, then more cranberry mixture and so on until cavities are filled, letting cranberry mixture be on top. | 11. Bake 45 minutes to 1 hour, basting every 15 minutes with pan juices, until skins are lightly wrinkled and flesh is soft. | 12. Stir together sour cream, confectioners’ sugar and remaining cinnamon; serve this mixture alongside apples. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tart apple 4 - - - -
    red currant jelly 3 tablespoons - - - -
    cranberry 1/4 cup 12.65 3.2918 0.1265 0.0358
    cinnamon 1 teaspoon ground divided - - - -
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    marzipan 1/4 cup chopped grated - - - -
    cream 1 container sour - - - -
    confectioner ' sugar 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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