|Sugar||1 1⁄2 Cup (24 tbs)|
|Cinnamon||1⁄2 Teaspoon (Leveled)|
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Fat||1 Tablespoon (Leveled)|
|Water||2 1⁄2 Cup (40 tbs)|
Cook the sugar and water together for 3 min.
Pare and core the apples and cook them in the syrup until tender, but not broken, turning them frequently.
Then drain them and place in a baking-dish.
To the syrup add the fat and cinnamon and continue to cook until quite thick.
Fill the cores of the apples and the surrounding space with the syrup and stick the apples with the blanched almonds lengthwise.
Place in a 450Â° F. oven just long enough to brown the nut tips.
Cool and serve with plain or whipped cream.