"Bratäpfel" are a traditional German Advent- and Christmas-treat. But they are also great to enjoy after a nice long walk in the fall. Originally the apples were just washed, the core was removed and than they would bake in a butter-greased broiling-pan on top of the hot fireplace. They take longer, if prepared that way, but their delicious smell will fill the whole house. When soft and ready to eat, "Bratäpfel" are served hot, with sugar and cinnamon.
Good Apples are the Secret
Today’s recipes are much more sophisticated, but the most important thing to make mouth-watering Bratäpfel is a good apple in the beginning. It should have a rather thick skin and fresh, tasty, rather sour flesh, like boscop apples, elstar or pink lady. After removing the core there should be enough space for a delicious filling. For fancier recipes the flesh of the apples can be removed and added to the filling.
Fillings are the Surprise
For a simple filling sprinkle shredded nuts and honey in the opening of the apples.
For a fruity filling, mix cranberry-sauce, raisins, shredded hazelnuts and/or almonds, add some sherry and vanilla sugar and bake until the flesh of the apples feel soft. A more adult recipe calls for melted butter, mixed with ginger powder and some clover.
To get more sophisticated do not only fill the apples, but also bake them in some kind of sauce. Try melted butter mixed with a sip of wine, apple juice and honey.
For a nice topping mix an egg white with 50g confectionery sugar and some lemon peel, ad some grated coconut and mix well. Top apples with this mixture about 5 to 10 minutes before they are done.
Zesty Bratapples
"Bratäpfel" can also be prepared zesty. For six apples, take off the top, take their flesh and mix it with a little less than a quarter pound of ham, the same amount of diced bread (good one), a little more than a quarter pound of Gorgonzola cheese and the same amount of crème fraiche, add some salt and pepper and fill the apples with the mix and bake. Another zesty filling calls for liverwurst, mixed with sautéed onions.
Bake until Flesh is Soft
Bake the apples in the oven at 350F for about 30 minutes or until the flesh feels soft when sticking a tooth pick inside. If baked at an open fireplace it will take considerably longer, but the smell might be worth it. "Bratäpfel" can also be prepared in the microwave, depending on how powerful the microwave is, this might take between eight and twelve minutes.
Toppings for a Great Finish
Great toppings for “Bratäpfel” are cinnamon-sugar, vanilla sauce, vanilla ice, whipped cream or melted chocolate. For a healthier topping try kiwi-puree. Dice three kiwis, mix with 3 Tablespoons grape juice or white wine and add some cinnamon.
Bratapples taste especially good after a nice, long walk in the fresh fall or winter air. Before eating their Bratäpfel, German families might go on a lantern-walk, which is an old custom to celebrate St. Martins Day.
 |
