|Nutritional Guidelines (per serving)|
|Servings: 4 apples (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 84g||31%|
|Dietary Fiber 7g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
German baked apples or bratapfeln are a common treat when the weather turns colder. Christmas and winter would not be the same without the smell of apples baking in the oven after returning from a long walk through the woods or a day of sledding.
This easy dessert, which also can be eaten as a sweet main dish, is a traditional German offering when the temperatures drop. Often, they form the backbone of a baked-apple party, because they're inexpensive and so easy to make.
Variations abound, but the most common is made, simply, with sugar and butter, raisins and nuts. Elevate this baked apples recipe to a gift from the gods with the addition of vanilla sauce for a delicious dessert.
The Belle de Boskoop apple variety, originally from the Netherlands, is traditionally used, but any other pie apple will work fine.
- For the Apples:
- 4 baking apples
- 1/4 cup butter
- 1/4 cup confectioners' sugar
- 1/4 cup raisins
- 1/4 cup walnuts (chopped)
- Optional: 1/2 teaspoon ground cinnamon
- For the Vanilla Sauce:
- 4 large egg yolks (lightly beaten)
- 1/2 cup sugar
- 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
- 2 cups milk
Gather the ingredients. Preheat oven to 450 F.
Core apples (or cut into quarters, core, and put back together).
Mix together the butter and sugar. Add raisins and walnuts.
Pack the filling into the hollowed-out apples.
Place in buttered baking dish and cover with lid or aluminum foil.
Bake for 45 minutes to 1 hour or until the tip of a thin knife can easily pierce the apple.
Serve on plates and drizzle the caramelized pan juices over the apples. You also may want to serve these apples with warm vanilla sauce.
Make the Vanilla Sauce
Gather the ingredients.
In a medium heatproof bowl, beat together the egg yolks, and both sugars (if you are using vanilla extract instead of vanilla sugar, it will be added later) until the yolks are thick and pale yellow and the sugar is dissolved, about 4 minutes.
In a heavy-bottomed 2-quart saucepan, bring the 2 cups of milk to a boil. Pour the hot milk slowly and in a thin stream over the egg yolk mixture, whisking continuously by hand or with an electric mixer.
Pour the tempered egg-yolks back into the saucepan and heat without boiling until mixture coats the back of a spoon
Remove pan from heat and stir in the vanilla extract, if you are using it instead of the vanilla sugar. Serve warm or cold.
You might want to cook the egg yolk-milk mixture in a double boiler, which heats gently and will help to prevent the sauce from curdling.