Marzipan Nut Baked Apples/ Marzipan-Bratäpfel/ Pečene jabuke s marcipanom

For recipe in German please scroll down:

This easy baked apple recipe makes a perfect winter treat. By combining late autumn whole apples with seasonal cranberries, marzipan, nuts, almonds you will get the most delicious dessert which you my serve with vanilla sauce or without (I like these baked apples without sauce).

  

Marzipan Baked Apples 

Preparation: 10 min
Baking time: 30-35 minutes

Ingredients

4 apples, sour (eg. Boskop)
100 g marzipan
3 tablespoons cranberries or raisins
4 tablespoons coarsely chopped walnuts, hazelnuts, almonds ( optional)
4 tablespoons rum

4 tablespoons honey

2-3 teaspoons lemon juice

Butter for greasing

Preparation
 
Preheat oven to 175 degrees Celsius. Grease the ramekins.

Wash apples. With an apple corer cut out each apple’s core generously. Use the tip of a paring knife, score around a middle of each apple. This will help to keep their shape while baking.

Sprinkle top of apples with lemon juice.  

Chop the almond paste (marzipan) with chopped walnuts, almonds and mix.

Place apples in ramekins, fill them with the walnut- nut- almond marzipan filling, arrange cranberries (or raisins) and chopped walnuts decoratively on the marzipan, sprinkle with honey and then pour about 1 teaspoon of rum over (*optional).

Bake for 30-35 minutes at 175 ° C without apple cover about 30 minutes. Bake apples until skin is lightly wrinkled and flesh is soft.

About 5 minutes before baking put the cut ends of apples back on top.

Serve with or without custard.

~~~~~~~~~~~~~~~~~

Wer Marzipan liebt, wird von diesen Bratäpfeln nicht genug bekommen! Sie sind schnell gemacht, die Füllung kann man nach Belieben abändern, und sie schmecken jedesmal himmlisch :D Gestern gab es bei mir Marzipan-Bratäpfel mit Nüssen, Mandeln, Cranberries und Honig. Der wunderbare Geruch während des Backens ist einfach unbezahlbar...   

 

Marzipan- Bratäpfel

Zubereitung: 10 Min.

Backzeit: 30-35 Min.

Zutaten:

4 Äpfel, säuerlich (zb. Boskop)

100 g Marzipan

3 EL Cranberries oder Rosinen

4 EL grob gehackte Walnüsse, Haselnüsse, Mandeln (n. Belieben)

4 TL Rum

2-3 TL Zitronensaft

4 TL Honig

Butter zum Einfetten der Förmchen

Zubereitung:

 

Backrohr vorheizen (175°C).  Förmchen einfetten.

Äpfel waschen, Deckel abschneiden, das Kerngehäuse großzügig herausschneiden. Äpfel mit Zitronensaft beträufeln. Marzipanmasse fein würfeln, mit gehackten Nüssen, Mandeln vermengen. Äpfel in Auflaufförmchen setzen, mit der Nuss-Marzipanfüllung füllen,  Cranberries oder Rosinen und gehackte Nüsse auf die Marzipanmasse dekorativ verteilen, ca. 1 TL Honig drüberträufeln, und dann mit ca. 1 TL Rum übergießen  (je nach Belieben).

Bei 175°C ohne Deckel ca. 30- 35 Min. garen. Öfters nach den Äpfeln schauen, damit sie nicht zu braun werden oder zerfallen. Ca. 5 Min. vor Backende den Äpfeln die abgeschnittenen Deckel aufsetzen. Bratäpfel mit oder ohne Vanillesoße servieren. Ich mag sie ohne Soße :)

~~~~~~~~~~~~~~~~~~~~~~

Čitajući Helenin post o Martinju  nisam mogla da skinem oči s fotki pečenih jabuka, i odlučila sam po prvi put u životu napraviti pečene jabuke. Čudno je to, narasla sam uz pečene jabuke, u Njemačkoj i Austriji  zvane Bratäpfel, ali nikad nisam došla na ideju da ih sama napravim. Do sada- te odlučila se napraviti pečene jabuke sa marcipanom. I šta da kažem? Miris u kuhinji je neprocjenjiv, a okus ovih jabuka u kombinaciji s orašastim plodovima, marcipanom i brusnicama, uz dodatak ruma i meda- fantastičan.

A receptić ide ovako:

Pečene jabuke s marcipanom

  Priprema: 10 min
Pečenje vrijeme: 30-35 minuta

 Sastojci: 

 4 jabuke, kiselkaste (npr. Boskop)
100 g marcipan mase
3 žlice brusnica ili grožđica
4 žlice grubo sjeckanih oraha, lješnjaka, badema (po želji)
4 žlice ruma

4 žličice meda

2-3 žlice limunov sok

            Maslac za podmazivanje posudica

Priprema:

Prethodno zagrijati pećnicu (175 stupnjeva C). Mast ramekins.
Operite jabuke, odsijecite "poklopac" s petiljkom, te izdubite nožićem sjemenke i dio sredine dok ne dobijete lijepu udubinu. Jabuke poprskajte limunovim sokom. Fino nasjeckajte marcipan sa sjeckanim orasima, bademima, i zamijesite marcipan masu.  
Jabuke stavite u vatrostalne posudice (jednu veću ili 4 male) , i napunite svaku jabuku marcipan punjenjem,  onda rasporedite brusnice ili grožđice i sjeckane orahe dekorativno na marcipan. Zatim prelijte jabuke medom (otprilike 1 žličicom) i ako volite, sa  1 žličicom ruma.

Peći 30-35 minuta  na 175 ° C bez "poklopca".  
 5 minuta prije pečenja jabuke staviti poklopce na jabuke. Gotove su kada malo potamne i budu meke. Poslužite sa ili bez sosa od vanilije. Meni nije trebalo :)

Apple Crumble

Für Rezept in Deutsch bitte scrollen

In the Food Encyclopedia, Alan Davidson, a food historian and food writer, defines crumble as the name of a simple topping spread instead of pastry on fruit pies of the dish type with no bottom crust, such as are popular in Britain. Recipes for crumble do not appear in old books of English recipes, nor is it recorded until the 20th century. Crumble is much quicker and easier to make than pastry and it seems probable that it developed during the Second World War. It is like a sweet pastry made without water. The ingredients of a modern crumble are flour, butter, and sugar; a little spice is sometimes added. (The original wartime type used some other fat—whatever was available.) The butter is cut into the dry ingredients, and the mixture spooned onto the pie filling without further preparation, after which the pie is baked. The butter melts and binds the solid ingredients into large grains, but they do not form a solid layer like a true pastry. The texture can only be described as crumbly. Apple crumble is probably the best-known form. But other fruits are often used. Numerous variations are permissible, for example the addition of coconut to the crumble mixture in Australia. Crumble may have been inspired by a similar cinnamon-flavoured topping traditional in Austria and C. Europe for a rich tea bread or cake. The topping is called Streusel, and the cake Streuselkuchen . Streusel contains much less flour in proportion to sugar than British crumble, so that when baked it has a crisp and granular rather than crumbly texture, and remains firmly attached to the top of the cake. It is spread over a coating of melted butter on the raw cake, which helps it to adhere.

To find out more about the origin and usage of crumble, click here.

I am a big fan of fruit crumble: apple, peach, rhubarb, cherries, all fruity variations are highly welcome in my kitchen. It is so easy to make, the variations are endless, and it is absolutely an irresistible dessert. I was inspired by Tamara's and Jelena's variations of apple crumble, adapted it to my taste and added candied walnuts to my apple crumble, and the result was overwhelming. The pimped version is too delicious to describe... :)

This is my entry for the baking event ‘Goldener Herbst‘ (Golden Fall) which was initiated by Katie of  Sweet Trolley.

Apple crumble

~serves 2~

5 apples (sour, eg. Granny Smith)
............................................................................
400 ml of water
............................................................................
3 teaspoons brown sugar (Demerara)
...........................................................................
1 tablespoon honey
.............................................................................
1 teaspoon cinnamon
.............................................................................
2 tablespoons lemon juice
.............................................................................
Nutmeg *optional
.............................................................................
Ginger (grated fresh or powder) *optional

Crumble
............................................................................
100 g flour
............................................................................
3 teaspoons brown sugar (Demerara)
.........................................................................
60 g butter, cold, cubed
............................................................................
1 teaspoon water

Topping

40 g walnuts, roughly chopped
..........................................................................
3 teaspoons brown sugar (Demerara)
............................................................................


Method:

1. Place diced apples, sugar cinnamon, lemon juice, honey, ginger and nutmeg (up to your taste) in a pot and cook for about 30 minutes until the water evaporates and the apples are soft.

2. For the crumble topping mix all ingredients by rubbing the butter into the flour, with your fingertips, until you get a crumbly mass. Add 1 teaspoon water. Place the crumbly dough briefly in the refrigerator or freezer, place (until the apples are done).

3. Preheat oven to 180 ° Celsius.

4. Fill the cooked apples (they should be soft but not mushy) into greased ramekins or ovenproof dish.

5 Sprinkle the crumble mixture over the apples. Bake for about 30 min at 180 ° C until golden brown.

6. About 5 minutes before the apple crumble is baked, it is time to make the candied walnuts. These are very easy to make. Heat some sugar in a nonstick pan, then add chopped walnuts. Stir briefly with a wooden spoon, then quickly sprinkle the candied walnuts over the apple crumble.

The trick is to work very fast once the sugar starts melting, because once it gets on the walnuts it cools quickly and the walnuts will stick together. You have about 30 seconds to separate them before they are forever bonded by glassy, cooked sugar.

7. Serve warm or cold. Enjoy!

~o~o~o~o~

 

 

 

Die liebe Katie von Sweet Trolley hat einen Backwettbewerb  zum Thema "Goldener Herbst" gestartet, und da mache ich natürlich gerne mit! Hier ist mein Beitrag zu diesem tollen Wettbewerb: Apfel-Honig Crumble mit Zimt und karamelisierten Walnüssen.

 

Inspiriert haben mich Jelena und Tamara mit ihren leckeren Crumble- Kreationen...Ich habe einfach ein bisschen "herumgebastelt" und herausgekommen ist dieses leckere Dessert :)

 

 

Apfel-Honig Crumble mit Zimt und karamelisierten Walnüssen

~2 Portionen~

Zutaten

5 Äpfel (säuerlich, zb. Granny Smith)
.............................................................................
400 ml Wasser
............................................................................
3 TL Zucker, braun (Demerara)
.............................................................................
1 EL Honig
..............................................................................
1 TL Zimt
..............................................................................
2 EL Zitronensaft
.............................................................................
Muskatnuss, n. Belieben
..............................................................................
Ingwer (Pulver oder frisch gerieben), n. Belieben

Crumble
............................................................................
100 g Mehl
.............................................................................
3 TL Zucker, braun (Demerara)
..........................................................................
60 g Butter, kalt, gewürfelt
.............................................................................
1 TL Wasser


Topping

40 g Walnüsse, grob gehackt
............................................................................
3 TL Zucker, braun (Demerara)
............................................................................

Zubereitung

1. In einem Topf Wasser, gewürfelte Äpfel, Zimt, Zitronensaft, Honig, Ingwer und Muskatnuss erhitzen. Ca. 30 Min. köcheln lassen bis das Wasser verdampft und die Äpfel weich sind.

2. In der Zwischenzeit die Butter zum Mehl hinzufügen und mit Fingerspitzen zu einer krümeligen Masse kneten. 1 TL Wasser beimischen. Die krümelige Teigmasse kurz in den Kühlschrank oder Gefrierschrank stellen (bis die Äpfel fertig sind).

3. Herd auf 180°C vorheizen.

4. Die gekochten Äpfel (sie sollen weich sein, aber nicht zu weich) in leicht mit Butter eingefettete Keramikformen füllen.

5. Auf die Äpfel die gekühlte Crumble-Masse verteilen. Ca. 30 Min. bei 180°C goldbraun backen

6. 5 Minuten bevor der Apfel Crumble fertig gebacken ist, in einer antihaft beschichteten Pfanne Zucker karameliseren, anschließend die gehackten Walnüsse hinzugeben. Kurz mit Holzlöffel umrühren und dann rasch auf den Crumble verteilen (wird schnell hart!)

7. Warm oder kalt servieren. Genießen!


 

~o~o~o~o~

Već duže vrijeme se spremam da napravim crumble od jabuka, koji jednostavno obožavam ali vrlo rijetko pravim jer kad pođem jesti ne mogu da stanem dok sve ne pojedem. O mom nedostatku discipline, o mojim neuspjesima da se suzdržim po tom pitanju bi mogla knjigu napisati, knjigu -zasada- bez Happy Enda... Zato je najbolje da neke deserte uopšte ne pravim, jer onog čega nema ne mogu ni popapati :( Ali, ipak ponekad me tako želja za nečim slatkim uhvati da moram sama sebi da udovoljim, i tako je to bio slučaj sa kramblom od jabuka. Jelenine kao i Tamarine delicije su me "gledale" već duže vrijeme, i jučer sam se bacila na posao i napokon napravila ovu slasticu. Brzo i lako se pravi, a predivnog okusa. Imam nekoliko varijanti koje rado pravim, i s drugim voćem, u raznim kombinacijama. ali sam se ovog puta prilično držala Jeleninog recepta, s nekoliko adaptacija. Umjesto kristal šećera sam koristila Demerara šećer, nisam stavila gustin u jabuke (nije bilo potrebno), nisam stavila orahe u krambl već sam orahe karamelizirala i na kraju stavila na krambl. Odlično je i hladno i toplo. Čisti užitak!

Crumble s jabukama, cimetom, medom i karameliziranim orasima

~za 2 osobe~

5 većih jabuka (kiselkaste, kao npr. Granny Smith)
.............................................................................
400 ml vode
.............................................................................
3 žlice smeđeg (Demerara) šećera
.............................................................................
1 žlica meda
..............................................................................
1 žličica cimeta
..............................................................................
2 žlice limunovog soka
..............................................................................
Muskatni oraščić, po želji
..............................................................................
Đumbir, po želji

Crumble
.............................................................................
100 g brašna
.............................................................................
3 žlice smeđeg (Demerara) šećera
.............................................................................
60 g maslaca, hladnog, isjeckanog na kockice
.............................................................................
1 žličica vode

Topping

40 g grubo isjeckanih oraha
............................................................................
3 žlice smeđeg (Demerara) šećera
...........................................................................

Priprema

1. U lonac s vodom staviti isjeckane jabuke , cimet, med, đumbir, limunov sok I muskatni oraščić, I kuhati otprilike 30 minuta dok voda ne ispari i jabuke ne omekšaju.

2. U međuvremenu umrvite maslac prstima u brašno pa umiješajte šećer i vodu. Dobit ćete mrvičastu smjesu koju ohladite kratko u zamrzivaču ili hladnjaku.

3. Pećnicu ugrijte na 180°C.

4. Ocijedite skuhane jabuke od vode i složite u lagano namašćene vatrostalne posudice.

5. Posipajte ohlađenim posipom i zapecite 30-ak min.

6. U tavi karamelizirajte 3-4 žlice šećera , onda dodajte isjeckane orahe, te drvenom varjačom ih promiješajte u karamel. Brzo karamelizirane orahe rasporedite na crumble (prije nego što se karamel stvrdne. Imate otprilike 30-tak sekundi vremena!).

7. Servirajte toplo ili hladno.

Ovo je moja ulaznica za kulinarsku igricu "Goldener Herbst" koju organizira Katie s bloga Sweet Trolley.

Egg-free Walnut Squares/ Walnuss-Schnitten (ohne Ei)/ Orah kocke (bez jaja)

It is a cloudy, cool day (again), and I cannot believe that summer is gone- at least for the moment! I am packing today, looking forward to our summer vacation, but this ugly weather does not really create a "summer feeling"... Hope this will change when we finally are on the road :D Before I leave, let me post one cake recipe that I usually make in autumn or winter, wonderful and rich walnut squares, that fit perfectly to a cup of tea or coffee! It fits nicely to this autumn weather... Sigh...

But let me get back to the recipe:

Für Rezept in Deutsch bitte scrollen:

Ingredients: 

(for small baking tray 20 x20 cm)

Recipe: from my mother

Preparation time: 15 min. Bake: 30 min.

15               

500 g  all- purpose flour

180 g butter

100 g brown sugar

100 ml milk

7 g dried yeast (or 21 g fresh yeast)

Frosting:

jam of your choice (I used apricot jam)

100 g ground walnuts

100 g brown sugar

Directions:

Knead the dough made of flour, milk and yeast, stir the pieces of cold butter and sugar. Roll out the dough. Spread the batter into a greased 20x20 cm baking pan (or at greaseproof paper). Coat batter with jam, then sprinkle with a mixture of walnuts and brown sugar. Bake at 180 °C  about a half an hour or until a toothpick comes out clean. Cool completely. Cut in squares.

Make a cup of tea or coffee & Enjoy! :)

Es ist wieder einmal ein trüber, kühler Tag , und ich kann nicht glauben, dass der Sommer vorbei ist- zumindest für den Moment! Ich packe heute für morgen, es geht ab in die Sommerferien, aber dieses grässliche Wetter erweckt in mir überhaupt kein "Sommerferien- Urlaubs-Feeling" ... Hoffe das wird sich ändern, wenn wir dann endlich auf dem Weg sind :D Ich lasse euch mal ein von mir erprobtes Kuchenrezept da, das ich ja  in der Regel im Herbst oder Winter backe, wunderbare und reichhaltige Walnuss Schitten, die perfekt zu einer Tasse Tee oder Kaffee passen! Es passt ja mal sehr gut zu diesem Herbstwetter ... Seufz ...

Aber nun zurück zum Rezept:

Zutaten: (Backform: 20x20 cm)

Rezept übernommen von meiner Mutter.

Vorbereitungszeit: 20 min. Backzeit: 30 Min.
500 g Mehl
180 g Butter
100 g brauner Zucker
100 ml Milch
1 Pkg Trockenhefe

Belag:

Marmelade nach Wahl (ich nahm Aprikosenmarmelade)

100 g gemahlene Walnüsse
100 g brauner Zucker

Zubereitung:

Den Teig (am besten händisch) aus Mehl, Milch und Hefe kneten,  dann Stückchen kalter Butter und Zucker hinzugeben, durchkneten. Den Teig ausrollen. In das ausgefettete oder mit Backpapier ausgelegte Backblech geben, uund den Teig  ausgiebig mit Marmelade bestreichen, und zuletzt mit einer Mischung aus Walnüssen und Zucker bestreuen. Bei 180 °C  etwa eine halbe Stunde backen. Stäbchentest! Gut auskühlen lassen, in Schnitten schneiden, und am Besten mit einer Tasse Tee oder Kaffee genießen!

Ne mogu da vjerujem da je se ljeto "pozdravilo" od nas, barem zasad... Pakiram se za godišnji odmor, sutra krećemo na put, ali ovaj put mi totalno nedostaje onaj meni jako drag osjećaj radosti pred dalek put! Ona radost (doduše odraslog ;))) djeteta.... Nekako mi je trenutno ljeto tako daleko, i to u julu...:( Nadam se da će se sutra, kad krenemo, vratiti taj osjećaj. Ipak, čeka nas opuštanje koje nam je tako prijeko potrebno... JAKO potrebno!  Ali, da ne duljim nekom svojom kuknjavom za lijepim, ljetnim vremenom i nedostatku toplih sunčanih zraka (jer pretpostavljam da i mnogi od vas isto tako misle i čekate na povratak ljeta), evo da vam ostavim i jedan receptić, koji se kod nas obično sprema u jesenjim i zimskim mjesecima, ali sad, po ovom vremenu, dobro "paše".

Sastojci:(za pleh 20x20cm)

Recept preuzet od moje mame :)

Vrijeme pripreme: 15 min. Vrijeme pečenja: 30 min.

500 g brašna

180 g  maslaca

100 g smeđeg šećera

100 ml mlijeka

1 kvasac u prahu

Nadjev:

marmelada po izboru

100 g mljevenih oraha

100 g smeđeg šećera

Priprema:

Umijesite tijesto (najbolje ručno)  od brašna, mlijeka i dignutog kvasca, umješajte komadiće hladnog maslaca i šećer. Tijesto razvaljajte pa stavite u podmazan ili pek papirom obložen  pleh. Premažite tijesto izdašno marmeladom, te pospite mješavinom oraha i šećera. Peći na 180 °C¨otprilike 30 min. Test s čačkalicom! Pustiti da se kolač ohladi, onda isjeći na kocke i najbolje uživati u njima uz finu šolju čaja ili kafe! :)

Pozdravljam vas sa jednom slikom sa prošlogodišnjeg odmora...

See you in two weeks, dear all!:)

Bol, Brač Summer 2010