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Ingredients
4 medium apples : cored and scored around several times vertically.



Filling :

150ml milk

1 tablespoon sugar

½ packet vanilla sugar

¼ teaspoon cinnamon

1 pinch salt

25g fine corn meal

Method
Bring the milk, sugar, vanilla sugar, cinnamon and salt to the boil in a pan, reduce heat.
Stir the fine corn meal into the milk and return to the boil.
Remove from heat, cover and let stand for approx. 10 minutes.
Cool slightly, tip into a freezer bag, cut off a corner to make a hole approx. 1cm 0.
Overfill apples to approx. 1 cm above the edge.

1 teaspoon sugar
200ml apple juice

Sprinkle the sugar over the filling
Fill the baking dish to approx. 5 mm deep around the apples with apple juice.

Bake: approx. 25minutes in the middle of the oven preheated to 220’C. Serve hot.

Preparation time : approx. 20 minutes
Wide ovenproof dish, capacity approx. 2 litres


TIPS:
- Mix 3 tablespoons sultanas or coarsely chopped nuts with the filling.
- Serve with custard or vanilla ice cream.

Can be prepared in advance: prepare apples up to half a day in advance, cover and keep cool. Bake when required.


Per person: 2g fat, 2g protein, 33g carbohydrates, 673kJ ( 162kcal )

Recipe created by Betty Bossi.

If you would like to find out more about gourmet holidays to Switzerland visit http://www.myswitzerland.com/en/home/offers/gourmet-offers.html