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Reineta apple from El Bierzo stuffed with chestnuts, wrapped with marzipan with lemon and coconut sauce
Servings:For 4 servings
Ingredients
Reineta apple from El Bierzo stuffed with chestnuts, wrapped with marzipan with lemon and coconut sauce
4 apples

For the marzipan

600 g ground almond
300 g icing-sugar
100 g egg whites

For the chestnuts

300 g chestnuts
100 g sugar
500 g water

For the sauce

2 lemons
300 g ground coconut
175 g sugar
100 g butter
Directions
For the marzipan

Mix the almond, sugar and egg whites, and leave to rest for 16 hours in the fridge.

For the chestnuts

Heat the chestnuts in water and peel. Make a syrup with water and sugar, add the chestnuts and leave to cook for 15 minutes; crush and keep aside.

Spread a thin layer of marzipan and wrap the stuffed, baked apple. Shape the marzipan as an apple, spread beaten yolk over the marzipan and bake in the oven for 10 minutes at 180ºC until golden.

For the sauce

Simmer the coconut, the lemon and sugar, and boil down; sift and bind over high heat with butter using a beater.

Serve the whole apple with sauce; decorate with some berry and fresh mint.

Author:Carlos D. Cidón

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