en de it
pochierter-apfel-jaegerhof

Poached apples stuffed with wild cranberries

South Tyrolean apples for a juicy recipe

Preparation

Put all the ingredients for the stock in a saucepan and bring to the boil. Poach the apples in the stock for about 6-8 minutes (depending on the size), take them out and rinse in ice water. Allow the stock to cool slightly. Let the apples stand in the tepid stock until serving. For the caramel sauce: caramelize the sugar with the butter, pour in the cream and allow to evaporate until the sauce has thickened. Season with apple schnapps. Mix the cranberry jelly with the hazelnuts. Remove the apples from the stock and fill with the cranberry jelly mixture. Put the caramel sauce on four plates. Place the stuffed apples on top. Sprinkle with hazelnuts and powdered sugar; garnish with mint.
Tip: serve with a scoop of vanilla ice cream.

Beer recommendation
We recommend the variety Heller Bock

Wine recommendation
We recommend Moscato giallo passito.

Ingredients for

2 people
4 people
8 people
Stock
⅛ l apple juice
⅛ l Pinot bianco
Juice of ½ lemon
1 clove
A little cinnamon bark
100 g sugar

Caramel sauce
75 g sugar
30 g butter
150 g cream
A little apple schnapps

Other
2 medium-sized South Tyrolean apples, peeled and cored
2 dsp wild cranberry jam
1 dsp hazelnuts, coarsely chopped
½ dsp hazelnuts, coarsely chopped
2 large mint leaves
Powdered sugar
Stock
¼ l apple juice
¼ l Pinot bianco
Juice of 1 lemon
2 cloves
A little cinnamon bark
200 g sugar

Caramel sauce
150 g sugar
60 g butter
300 g cream
A little apple schnapps

Other
4 medium-sized South Tyrolean apples, peeled and cored
4 dsp wild cranberry jam
2 dsp hazelnuts, coarsely chopped
1 dsp hazelnuts, coarsely chopped
4 large mint leaves
Powdered sugar
Stock
½ l apple juice
½ l Pinot bianco
Juice of 2 lemon
4 cloves
A little cinnamon bark
400 g sugar

Caramel sauce
300 g sugar
120 g butter
600 g cream
A little apple schnapps

Other
8 medium-sized South Tyrolean apples, peeled and cored
8 dsp wild cranberry jam
4 dsp hazelnuts, coarsely chopped
2 dsp hazelnuts, coarsely chopped
8 large mint leaves
Powdered sugar
jaegerhof
This recipe comes from
Augscheller family
Valtina 80, 39015 Valtina/San Leonardo in Passiria