RECIPE: HOT BAKED APPLE PUNCH
with vanilla-cinnamon cream topping
Ho, ho, ho! Hello snow globe: Outside the landscape is covered in "icing sugar", all that is missing is this delicious hot baked apple punch and the Christmas mood in front of the fireplace is perfect! The recipe is simple, quick to prepare and can even be enjoyed in an alcoholic version if required, with a small shot of Calvados. Here`s how it works:
(for approx. 4 cups/glasses)
2 apples, e.g. Orange Crisp[R]
50 g almond
1 cinnamon stick (for decoration)
3 aniseed stars
200 ml whipped cream
1 packet vanilla sugar
approx. 1 tsp cinnamon
For the shot/alcoholic version: 8 cl Calvados
Wash the apples, quarter them, core them and cut them into small pieces. Lightly roast the almonds and set aside. Pour the apple juice into a saucepan and heat together with the apple pieces, cloves, aniseed and cinnamon, bring to the boil briefly and then keep warm on a low heat. Put the cream in a bowl, whip with a hand mixer and stir in the vanilla sugar. Remove the spices and then pour the baked apple punch with the apple pieces into the cups/glasses, add 2 cl Calvados per glass as a shot if required and garnish with the vanilla-cinnamon cream. Sprinkle the almonds and cinnamon over the cream and decorate with the cinnamon stick. The wintry hot baked apple punch is ready.
The apple variety Orange Crisp[R] is particularly suitable for the recipe, as the apples are very crisp and firm. This keeps the apple pieces even in the punch slightly crispy.