Baked apples with remonce (Danish pastry filling, sometime called Lord Mayor filling)
50 g Muscovado sugar
50 g marzipan
50 g soft butter
4 large apples
50 g hazelnuts
200 g good crème fraîche 38%
1 large vanilla pod
A couple of tbsp. cane sugar
Make a remonce of Muscovado sugar, marzipan and butter by kneading them all together thoroughly.
Core the apples, fill them with remonce and place them on a fire-proof dish.
Place the apples in Forno and bake until cooked (approx. 20-30 min. depending on how hot the oven is)
Toast the hazelnuts in a dry pan, chop coarsely and set them to one side.
Cut open the vanilla pod and scrape out the vanilla seeds. Rub the vanilla seeds into a little cane sugar and stir into the crème fraîche.
Arrange the baked apples on a plate with the toasted hazelnuts and crème fraîche.
Sprinkle a little flaked salt over the apples before serving.