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Almond Apple

8 tart apples 1 1/2 cups sugar 1 1/2 cups water 1/2 pound almonds 1 lemon 1 tablespoon cornstarch Core, and pare the apples. Cut the lemon in half, and rub the apples with the lemon to prevent discoloration. Make a syrup of the sugar and water. Cook the apples in the syrup. Remove from the syrup when done, and place in a pudding dish. Press obliquely into them the blanched almonds split in halves. Dredge the apples and almonds with sugar, and brown in the oven. Add one cup water and one teaspoon lemon juice to the syrup. Moisten the cornstarch with a little cold water, and add to the hot syrup. Cook five minutes. Place the apples in a serving dish, and pour the syrup around them. Serve cold with whipped cream.