Let's start with a Bavarian rhyme fior the children:
„Kinder, kommt und ratet, was im Ofen bratet! Hört, wie’s knallt und zischt. Bald wird er aufgetischt, der Zipfel, der Zapfel, der Kipfel, der Kapfel, der gelbrote Apfel…“
In English: Children come and see what is roasting in the oven! Listen how it pops and sizzles. Soon it will be ready, the zipple, the zapple, the kipple, the kapple, the yellow redish apple..."
The baked apple is a traditional fall and winter specialty like the cookies and Gluehwein. Ripe apples will be filled with nuts, raisins and/or honey and baked in the oven until they are soft. They are the best when served with a home made vanilla sauce! The following recipe is not the baked apple - it is apple jam that tastes like baked apples. Happy Cooking!
Ingredients Baked Apple Jam
2 kg apples
1 kg Gelierzucker 2:1 - or 1 package fruit pectin and sugar as needed per instructions
100 g raisins
100 g almond leaves
juice of 1 lemon
1 vanilla bean
2 cinnamon sticks
2 tbsp cinnamon ground
1 tbsp ground ginger
1 pinch nut meg rise
1 star anise
100 ml dark rum
- Peel apples, remove seed and cut in small cubes.
- Cut vanilla bean horizontally and take out the seeds.
- Mix apples with lemon juice, sugar, and all spices plus the vanilla seeds and bean, and let soak covered over night. Use a ceramic bowl.
- Soak raisins in rum and together with the almonds roast in a pan (without grease) until golden brown.
- The next day remove star anise, cinnamon sticks and vanilla bean.
- Bring the apple mix per fruit pectin instructions to a boil, let boil for some minutes, depending on the fruit pectin you are using.
- after 5 minutes add raisins and almonds and let boil for another 5 minutes until apples are soft. Stir well.
- Then add into jars that are sanitized or rinsed with boiling water. Cover and keep cool.
The cooking time refers to the usage of German Gelierzucker (sugar with pectin added, not available as such in the USA).
I would recommend to use organic sugar and pectin, see instructions and measure how much fruit and how much sugar you would use per given instructions.
German Pectin from Dr Oetker