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).