News
Film: Soothing madrigals with Jos van Veldhoven
14.12.2011In this film, conductor Jos van Veldhoven speaks about the gorgeous music of Johann Hermann Schein: Israelis Brünnlein. We also provide you with a recipe, inspired by authentic 17th-century recipes from Leipzig: Sachsischer Bratapfel.
SÄCHSISCHER BRATAPFEL
Serves 4
For the apples:
4 tart apples
40 g almond paste or marzipan
50 g walnuts, chopped
120 g dried apricots, finely chopped
2 cl Calvados
a pinch of Dutch mixed spice (or the original German Lebkuchengewürz if available)
20 g sugar
40 g butter
1 piece of ginger
80 ml apple juice
icing sugar
For the vanilla cream:
1 vanilla pod
250 ml milk
4 egg yolks
50 g sugar
Remove the cores from the apples with an apple drill.
Mix the almond paste with the chopped nuts and apricot. Add the Calvados and spices mix well. Fill the apples with the mixture.
Peel the ginger and grate it finely.
Put the sugar, butter, ginger and apple juice in an oven dish, and place the apples in it. Put them in a preheated oven at 200 degrees C and bake for about 25 minutes. Frequently spoon the juice from the dish over the apples.
Meanwhile, make the vanilla cream: Cut the vanilla pod and scrape out the marrow. Add this and the stick to the milk and bring gently to the boil. Beat the egg yolks lightly with the sugar. Remove the milk from the heat, remove the vanilla pod and add the milk, while whisking to the egg mixture. Beat the whole au-bain-Marie until it is foamy (be careful it doesn’t boil). Remove from heat and whisk the cream a bit more.
Place the apples on a nice plate, pour the vanilla cream over it and finish it off with a little icing sugar.
Overview
Select month