Stuffed apples

1 serving


cut the "lid" from the apples and cut out the core. fill the recess in the apples with jam, close with a "lid, " arrange on a baking sheet, pour in a little cold water and bake in the oven. it is necessary to make sure that the apples do not boil. Serve the apples hot with fried slices of white bread. separately serve cold milk. If stuffed apples are served to a cold table, to poultry or game meat, then apples must be baked without "caps. " for filling, you need to take lingonberry jam or lingonberry salad.