Apples a la Giudici

Remove the cores from a dozen small pretty apples; peel them evenly and cook them in a light syrup of about twelve degrees. As soon as done, drain and place them in a vessel to cover with a hot vanilla syrup of thirty degrees. With a large vegetable spoon (Fig. 91) scoop out about thirty round balls from some large apples, blanch, drain and place them in another vessel containing a hot syrup colored with carmine. With the apple parings and a few more apples prepare some marmalade with vanilla; reduce till somewhat thick and with this fill a dozen small Savarin molds to the top, and let harden. Have a pastry cutter of the same diameter as the Savarin molds and with it cut out a dozen round pieces of cooked brioche a quarter of an inch thick; bestrew them with sugar and range on a baking sheet, then place them in the oven to glaze; mask this glazed side with currant jelly. Dress on each one the apple paste borders, having had them cooked in the Savarin molds, and fill up the hollow centers with vanilla frangipane (No. 44) mixed with a salpicon of pineapple cut in dice, and on top dress the apples that have been previously drained and covered with a layer of lightly tinted pink jelly. Dredge over with finely chopped pistachios, fill the empty spaces in the apples with vanilla frangipane and on top set a small round croquette made of chestnut puree (No. 3017). Range these dressed apples in a circle on a dish, fill the middle with the small apple balls, mixed with a few whole pistachios, the whole mingled with some apple jelly (No. 3668). Serve separately a sauce made of the apple juice thickened with a little apricot marmalade (No. 3675) and flavored with kirsch.