For the baked apple, wash apples well and remove core with a corer. Mix jam with sugar and cinnamon and fill into the hollowed apples. Cover each with a piece of butter and roast the baked apple in a hot oven until soft.
Preparation Tip:
Wrap the raw but filled baked apple in leaves or curd dough and bake in the preheated oven at 200°C for about 20 minutes. After baking, spread with hot apricot jam and sprinkle with sliced, toasted almond flakes. Serve with cranberries.
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