{"id":1595,"date":"2019-03-02T15:19:12","date_gmt":"2019-03-02T14:19:12","guid":{"rendered":"http:\/\/p503576.mittwaldserver.info\/?p=1595"},"modified":"2019-03-02T15:20:31","modified_gmt":"2019-03-02T14:20:31","slug":"roast-apple-on-iced-almond-sauce-with-cranberries","status":"publish","type":"post","link":"https:\/\/christianjuergens.de\/en\/roast-apple-on-iced-almond-sauce-with-cranberries\/","title":{"rendered":"ROAST APPLE ON ICED ALMOND SAUCE WITH CRANBERRIES"},"content":{"rendered":"

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Preparation<\/h4>\n
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  1. Wash the apples, peel them and cut out the cores. Place the hollowed apples in a fireproof dish and cover with white wine, port wine and calvados. Pickle the cinnamon stick and the vanilla beans.<\/li>\n
  2. Heat the oven to 90 – 100\u00b0C and poach the apples for 50 to 60 minutes, until they are soft. Let everything cool down afterwards.<\/li>\n
  3. Mix all the ingredients together for the filling. Pour the filling into the cooled apples so that it stands out slightly at the top (slightly overfilled, so to speak).<\/li>\n
  4. For the almond sauce, bring milk, cream and sugar to the boil. Put the egg yolk in a bowl and stir in the hot milk-cream mixture drop by drop at first, then gradually in a thin stream. When all the liquid has been added to the egg yolk, place the bowl in a water bath and “pull off to the rose” while stirring constantly. This means that, while stirring with a wooden spoon, you slowly heat until the mixture has a creamy consistency. Do not boil. As soon as the mass remains on the spoon and circles form when blowing lightly, the mass is “pulled off to the rose”.<\/li>\n
  5. Strain the mixture through a fine sieve and mix in the marzipan with a blender. Season with amaretto and bitter almond aroma. If available, let the mass freeze slightly in an ice cream machine so that it has a thick creamy consistency. Otherwise let it freeze in the freezer in a bowl with alternating stirring. That will work, too.<\/li>\n
  6. To serve, finish cooking the apples in the oven at about 190\u00b0C for 5 to 10 minutes before serving. Dust with brown cane sugar and caramelise the surfaces with a Bunsen burner.<\/li>\n<\/ol>\n

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    Ingredients<\/h4>\n

    For the apples<\/em><\/p>\n