Jonagold Bratäpfel mit Marzipan und Moosbeeren

Germany’s Jonagold apples are perfect bakers. The flesh becomes creamy and smooth and the flavour intense, while the attractive skin keeps its colour.

Serves 4

• 4 large German Jonagold apples
• 3 tablespoons redcurrant jelly
• 75g (2 ¾ oz) fresh or frozen cranberries, thawed
• 100 g pack marzipan, chopped

To serve:

• 125g (4 ½ oz) Quark
• 142 ml carton whipping cream
• 1 tablespoon caster sugar
• ½ teaspoon ground cinnamon

1. Using an apple corer, remove the core from each apple. Insert the corer three or four times more to make a wider hole. Using the tip of a small sharp knife, score round the middle of each apple, to help the apples keep their shape.
2. Heat the oven to gas mark 3/170°C/320°F. Lightly warm the redcurrant jelly in a small pan until runny and heat the cranberries for a minute or two in it. Don’t cook them.
3. Cool the mixture for a few minutes – you’ll find it becomes firm. Stand the apples upright in a small baking dish.
4. Press a little marzipan into the hollow of each apple. Spoon over some cranberry mixture. Add more marzipan, then more cranberry and so on, finishing by glazing the top of each apple with some cranberry mixture. Repeat with the other apples.
5. Bake for 45-50 minutes, basting each apple with the juices about three times. Pierce the centres to check when they are cooked, but don’t let the apples collapse. They should have lightly wrinkled skins with just-softened flesh.
6. Remove and cool, spooning the glaze over once or twice. Mix the quark, cream, sugar and cinnamon and serve alongside the apples.

sponsored by