Instructions

1. 1

   Wash the apples, rub them dry and cut a lid off the top. The lid goes back on later and keeps the filling moist.

2. 2

   Hollow out the core generously with a spoon without piercing the base. A pierced base lets the filling run out while the apples cook.

3. 3

   Knead the marzipan paste with the raisins, the chopped almonds, the cinnamon and the sugar until you have a mouldable mixture.

4. 4

   Fill the apples with the mixture, press it down firmly with the back of a spoon and put the lids back on. Pressed down firmly, no hollows are left in which steam could collect.

5. 5

   Pour the apple juice into a small ovenproof dish and stand the apples in it side by side. The dish has to fit into the basket with space around it and must not touch the walls, so that the hot air can circulate.

6. 6

   Preheat the air fryer to 180 °C.

7. 7

   Stand the dish in the basket in a single layer and do not stack anything; more than four apples are cooked in two batches. Cook at 180 °C.

8. 8

   Drizzle the apples with the syrup from the dish and turn the dish by a half turn as you do so, so that they all cook evenly; they are not turned over, because otherwise the filling would fall out. Carry on cooking at 180 °C until the apples are soft and the skin bursts open.

9. 9

   Lift the baked apples carefully into deep bowls and pour the syrup from the dish over them.