Baked Apples with Sherry Zabaglione

Finely dice apricots, break half of the nuts and chop coarsely. Remove the peel from the ginger and finely dice. Mix ginger, apricots, nuts and honey and one third of the butter.

Rinse apples and cut out core. Cut out upper opening in a cone shape and sprinkle with juice of one lemon. Pour in the honey-nut mixture.

Cook apples at 200 °C for 25-half hours in a roasting pan on the lowest shelf of the oven. In between, baste with the remaining melted butter.

10 minutes before the apples are done, whisk the egg yolks with the sherry and maple syrup for the zabaglione. Heat over hot water bath, whisking continuously, until sauce thickens.

Arrange apples on plates, pour sauce around them. Dust with cinnamon, garnish with the remaining walnut kernels and mint.

Naumann & Goebel

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