Thaller's Baked apple

		Cookies, cinnamon stars and roasted chestnuts is all around and all lanes and places in town will be lighted by christmas illumination

Ingredients

		Baked apple: 4 piece apple 50 g hazelnuts roasted and grated 10 g bread crumbs 20 g Aranzini finely chopped ca. 3 tablespoon honey 2 tablespoon Rum ½ teaspoon cinnamon grated lemon peel

Apple juice-Caramel sauce:
100 g sugar
½ l apple juice
½ vanilla pod
10 g creme powder (Maizena)
¼ l cream

Preparation

Baked apple:
Mix the dry ingeredients: Hazelnuts, bread crumbs, cinnamon and lemon.
Aranzini to subsets, stir honey and rum to a not soft mass. Fill the washed, hollowed apples with the mass. Take the stuffed apples in a roasting pang and put it in the oven (180°C). Roast for 20 minutes.

Apple juice-Caramel sauce:
100 g sugar to caramelize, add 3/8 l apple juice and then leave to boil down. Mix 1/8 l apple juice with creme powder and stir into the boiling sauce. Let it boil up, cool down.

Fine Variants:
In the finished, cooled Baked apple sauce 1/4 l carefully add the whipped cream.

The baked apple serve with the sauce and refine with chocolate sauce.

Posthotel Thaller - Genusshotel im ApfelLand

Küchenchef Alois Thaller
Hauptplatz 2
8184 Anger
T: 43 (0)3175 2206
info@posthotel-thaller.at
www.posthotel-thaller.at

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