Do you know the hashtag #dessertforbreakfast? You will come across mouth-watering pictures of desserts eaten for breakfast. Inspired by this "dawn", we started with apple, nuts and Sukkary dates. And okay: also with butter and vanilla custard. YOLO.
One date is not the other; there are about 1500 (!) different species worldwide. The Sukkary date variety is the smoothest, smoothest and creamy of its kind. The taste is even somewhat reminiscent of caramel. And although Medjoul dates are also very popular, the Sukkary dates could just become your new favorite!
4 Organic Santana Apples
80 grams Nuts (roasted but unsalted)
80 grams of Sukkary dates
2 teaspoons vanilla extract
1 teaspoon of cinnamon
60 gram Unsalted Butter (4x 15 gram)
Vanilla custard, to serve
The Kitchen Helpers
The method of preparation
Preheat the oven to 180 degrees Celsius and prepare an oven dish.
Start making the filling. To do this, remove the stone from the dates, mash it and add it to a mixing bowl. Chop the nuts roughly and add them to the dates in the bowl. Add the vanilla extract and the cinnamon and knead with your hands into a sticky mass.
Wash the apples and cut the caps off the fruit. Set the caps aside. Remove the core using an apple corer and discard the brood. Hollow out the apple with the dessert spoon (make sure the sides and bottom remain intact!) And keep the flesh. Then cut this pulp into small pieces and mix well with the date-nut mixture.
Place the hollowed-out apples in the baking dish and fill all four with the mixture from the mixing bowl. Cut a total of 4 cubes of 15 grams each of unsalted butter and place them on the filled apple. Finally, put the caps back on the apples and put the baking dish in the oven for 30 minutes.
Serve the warm apples straight from the oven with vanilla custard.