A baked apple from the Rheinfränkisches Kochbuch cookbook
When it is cold and foggy outside, there is no better desert than a baked apple.
The Rheinfränkisches Kochbuch from the year 1443 offers a delicious recipe which says “take figs, raisins and honey, chip it with spices and good thinks and put it into the apple. Fix it with a wooden stick and bake it in a pot with wine. This will be a noble dish.”
I took the freedom to spice it with some cinamon, use dates instead of figs and interpret “all good things” by taking some walnuts into the mix. then I put the apples into a small pot with a zip of white wine and cooked it for about 30 minutes in the oven.
Delicious!
Related Posts
The following posts might interest you as well:
