- 4 tart apples
- 3.4 oz lemon juice scant half cup
- 4 tsp apple Schnapps
- 4 tbs sugar
- 6 sheets gelatin soaked in cold water
- 4.4 oz whipped cream generous half cup
- 2 egg yolks
- Cut a 2-cm or 3/4" slice from the bottom of each apple, core, then carefully scoop out the flesh — leaving a wall thick enough to retain its shape, but thin enough to accommodate a filling. Save a very generous cup of the flesh and immediately sprinkle with lemon juice.
- Blanch the hollowed-out apples for several minutes in boiling water with a bit of lemon juice. Remove from the water and allow to cool.
- Cook the fruit with the Schnapps and a bit of water until softened.
- Whip the sugar and egg yolk until frothy, then fold in the fruit. Briefly heat — but not boil — this mixture and then mix with a wand mixer.
- Stir in the softened gelatin into the warm mixture. Let rest a few minutes. Then fold in the whipped cream.
- Place the hollowed-out apples (open end up) on a flat surface or in an empty egg carton. Fill a piping bag with the creamy fruit mixture to fill each hollowed-out apple with ease. Refrigerate for at least three hours to set.
- Place each apple (open end down) on a plate. Serve with vanilla sauce and sprinkle with powdered sugar.
You will need sufficient space in the refrigerator to chill the 4 apples standing. For serving, you will need a vanilla sauce and some powdered sugar. Suggested wine pairing:
A Riesling Beerenauslese or Eiswein from the Hessische Bergstrasse, Rheinhessen or the Pfalz truly enhances the pronounced apple aromas and at the same time, has enough substance to stand up to the sweet components of this dessert — a true partnership in which neither member overwhelms the other.