Preparation: For any eggs, egg yolks or egg whites used raw or not fully cooked in this version, use commercially available pasteurised products. This also applies to any newly added eggs. If these products are unavailable, fully cook the egg component; both the white and yolk must set. For young children, pregnant people, older adults and people with weakened immune systems, choose the fully cooked version.
1. Wash the apples and core them with an apple corer or small knife, leaving the bottom intact.
2. Crumble the marzipan into small pieces and mix with the raisins, flaked almonds, honey and cinnamon.
3. Press the filling into the apples, top each with a knob of butter and stand them in a buttered ovenproof dish.
4. Bake in an oven preheated to 180 °C for 25-30 minutes until the skins crack and the flesh is soft.
5. Meanwhile, for the sauce, bring the milk to the boil with the scraped vanilla; mix the egg yolks with the granulated sugar and starch, temper with the hot milk, pour back and thicken over low heat until creamy - don't let it boil.
6. Serve the hot apples with the warm vanilla sauce poured over.
Tip: A tart, firm variety (Boskoop, Jonagold) is best - sweet, soft apples fall apart in the oven.
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