Bratapfel-Kim recipe
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Quick Facts:

Serves 4


3 of your favorite cooking apples, tart and firm
1 tablespoon fresh lemon juice
¼ cup finely chopped dried apricots
2 tablespoons toasted, chopped walnuts
½ cup Blue Ridge Cherries and Brandy Jam
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 tablespoons unsalted butter at room temperature
¼ cup marzipan, such as odense
¾ cup unfiltered apple cider

Recipe Description:

Recipe by Cooking School Manager Kim Calaway


Preheat oven to 375°.
Core apples and cut in half. With a melon baller, hollow out the center to twice the width of the original core.
Place apples, cut side up, in a 9x13 baking dish. In a bowl, combine the lemon juice, dried apricots, walnuts and jam. Stuff each apple with the mixture.
Combine marzipan, butter and spices in a small bowl by breaking up with a fork or your fingers. When combined, pinch off pieces and top each apple with the “marzipan dough.”
Pour apple cider in the bottom of the dish. Cover with foil and bake for 30-40 minutes. Test for doneness. If not tender enough for you liking, baking a few minutes more.
Transfer portions to serving bowls. Serve warm with ice cream or a vanilla sauce.

Note: If you wish to use whole apples, core them out first. Second, widen the opening at the top with a paring knife to twice the diameter of the core. Plug the bottom of each apple with an additional piece of marzipan and place in 8x8 baking dish. Follow the rest of the recipe as stated.

Tip: If you don’t have the Blue Ridge jam, use a similar flavor of jam or, for a sublime twist, substitute brandy or bourbon cherries.

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