Ingredientes para Baked German Gingerbread Apples
- 1 cup lebkuchen (German gingerbread)
- 1/2 cup crystallized ginger
- 1/4 cup chopped walnuts or pecans
- 1/2 cup honey
- 5 tablespoons unsalted butter
- 6 medium apples (such as Honeycrisp or Fuji)
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 cup heavy cream (for whipping)
- 2 tablespoons powdered sugar
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Cómo preparar Baked German Gingerbread Apples
- Preheat oven to 375°F (190°C).
- Crumble 1 cup lebkuchen (German gingerbread) into small pieces and place in a medium bowl.
- Add 1/2 cup crystallized ginger, finely chopped, and 1/4 cup chopped walnuts or pecans to the bowl.
- In a microwave-safe bowl, melt 1/4 cup (1/2 stick) unsalted butter and 1/4 cup honey together. Add to the gingerbread mixture.
- Stir until well combined and set aside.
- Core 6 medium apples (such as Honeycrisp or Fuji) without cutting through the base. Using a small knife or melon baller, remove some of the apple flesh from the center to create space for the filling.
- Arrange apples in a 12x7.5x2 inch baking dish.
- Spoon the prepared gingerbread filling into the opening of each apple, packing it down gently.
- In a small saucepan, combine 1/4 cup honey, 2 tablespoons brown sugar, 2 tablespoons water, and 1 tablespoon unsalted butter.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 2 minutes, or until slightly thickened.
- Keep the syrup warm. Brush apples liberally with the honey syrup and pour any remaining syrup around the apples in the baking dish.
- Bake uncovered at 375°F (190°C) for 45-50 minutes, or until apples are tender, basting occasionally with the remaining syrup.
- Let cool for 15 minutes.
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form.
- Serve apples warm with a dollop of whipped cream and garnish with slivers of crystallized ginger.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
195g
Fat
25g
Carbs
18g
