Stuffed baked apple
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, ball cutter , fireproof dish
Ingredients
• 4 apples
For the pudding:
• 1 pack of vanilla pudding
• 500 ml + 3–4 tbsp milk
• 2 tablespoons sugar
For the filling:
• 20 g hazelnuts
• 50 g raisins
• 100 g cooked chestnuts
• 1 pinch of salt
For the topping:
• 20g butter
• 2 sprigs of mint
• 2 tablespoons each hazelnuts and raisins
preparation
➊ For the filling, prepare the pudding according to the instructions on the package.
Chop the cooked chestnuts and hazelnuts. Mix in a bowl with the raisins and a pinch of salt. Add half of the pudding and mix well. Cover the remaining pudding and set aside.
➋ Preheat the gas grill to approx. 200 °C with indirect area.
Wash the apples and cut off the tops. For a firmer stand, level the bottom of each apple and cut it off accordingly. Use a ballerina to cut out the core and hollow out the apple.
Place the apples in an ovenproof dish and spread the filling over it. Top the filled apples with pieces of butter and cook in the indirect area for about 20 minutes until the apple skin becomes slightly wrinkled.
➌ Shortly before serving, add 3-4 tablespoons of milk to the remaining pudding and stir to make a vanilla sauce. To serve, place the sauce in the middle of the plate, place the baked apple and sprinkle with raisins, hazelnuts and a little mint.
Recipe by Tina Becher
Christina (Tina) Becher, whose blog is "Farbbechers Cuisine", is a trained cook and business economist - and is extremely successful as a food stylist, content creator and presenter in the food scene. The creative Cologne native loves everything "that has something to do with food."
Recipe from FIRE&FOOD issue 04/23
