A touch of home in every bite!

At the luxury hotel The Fontenay Hamburg, head pastry chef Marco D'Andrea conjures up delicious baked apples with apples from the Altes Land region. And best of all - he even gives us the recipe ❤️

Recipe for 5-6 people

Baked apple:
5-6 apples

120g mixed roasted nuts
40g raisins
40g dried cranberries
60g cranberry compote
50g marzipan
30g butter
Some cinnamon
Some speculoos spice
A pinch of salt

A little sugar
A little butter

Knead together all the ingredients except the sugar and apples. Cut off the top and bottom of the apples, remove the cores, fill with the mixture and sprinkle with a little sugar and butter. Place the "apple lid" on top and bake in the oven at 180°C fan oven for approx. 25-30 minutes.

Tonka bean sauce:

375g cream
125 g milk
70 g sugar
1 pinch of salt
90 g egg yolks (c. 4-5 eggs)
1/2 vanilla pod
2 tonka beans

Bring the milk, cream, vanilla and salt to the boil. Scrape out the vanilla pods and add together with the grated tonka beans. Leave to infuse for approx. 5 minutes and strain. Mix the egg yolk with the sugar and add to the hot mixture. Then whisk into a rose and strain. Leave to cool.

Bon appétit