These baked marzipan apples are super healthy, light but filling and packed with vitamins and minerals, and can be put together in no time for a last minute Autumn dessert. I made this particular recipe for a late afternoon tea in the garden on the first real chilly day of the season. There was fresh verveine infusions, spiced cider, sun ripened figs and as the main act, these warm baked apples hiding a melty caramelized center of almond powder, honey, figs, dried apricots and walnuts. And even though this is technically a “dessert” these little autumn baked marzipan apples are filled with immune boosting vitamins to help the body transition into the colder months.
4 to 6 apples
3 figs, roughly diced
2 tablespoons almond powder
1 to 2 tablespoons honey
6 to 8 dried apricots, minced
2 tablespoons walnuts, chopped
2 tablespoons of marzipan
Pinch or two of salt
Preheat oven to 320ºF/160ºC.
Cut the tops off the apples and using a knife and spoon, carefully remove the core of each apple (and a little extra flesh) to make space for the filling.
In a separate bowl, combine the figs, almond powder, walnuts, honey, and salt. Mash together the ingredients so they are integrated but still textured.
Divide the marzipan into small balls, one for each apple.
Add a small amount of the fruit and nut mixture to each apple cavity. Add the marzipan ball and top off with more fruit and nut mixture.
You can add an extra drizzle of honey or even a sprinkle of cane sugar (for extra caramel) to each apple before putting back their tops.
Bake for about 15 minutes until the apples soften and the filling starts to caramelize on top.
This recipe is versatile and practically any filling can be added inside apples, even onions and minced chicken! Or for a breakfast version, make an oatmeal and cinnamon center.