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Stuffed apples
1 serving
Peel 12 large apples, remove the core, sprinkle with sugar, drizzle with lemon juice. Skin and core, pour water, boil, strain. Measure and, if there are less than 3 cups, add boiling water. Pour 300g sugar, boil. Grind 50g peeled sweet almonds and bitter tonsils, mix with 100g cinnamon and sugar (to taste). Stuff the apples, place them in a deep frying pan, pour syrup, let them gradually walk on the stove. Pour ready-made apples with jam. Serve cream (or milk).
Peel 12 large apples, remove the core, sprinkle with sugar, drizzle with lemon juice. Skin and core, pour water, boil, strain. Measure and, if there are less than 3 cups, add boiling water. Pour 300g sugar, boil. Grind 50g peeled sweet almonds and bitter tonsils, mix with 100g cinnamon and sugar (to taste). Stuff the apples, place them in a deep frying pan, pour syrup, let them gradually walk on the stove. Pour ready-made apples with jam. Serve cream (or milk).
cinnamon - 100 g, almonds - 50 g, apple - 12 pcs., lemon to taste, sugar to taste, jam thick to taste, bitter almonds - 1 pc.
