Apples Browned

Have about fifteen nice small apples; empty the centers with a half-inch in diameter column box tube; peel and pare them round, then blanch in acidulated water, keeping them whole. Drain and fill the hollow centers with frangipane cream (No. 44), finished with a whole egg. Range the apples in a baking dish, pour over some apricot and vanilla syrup, and put them for half an hour in a slack oven, basting over frequently to finish cooking and glaze. At the last moment spread on the bottom of a vegetable dish a thick layer of vanilla cream rice (No. 160), having it very soft; remove the apples one by one with a palette knife and dress them on the rice, pressing them down slightly; close the middle hole with a half-sugared cherry, or with a round piece of greengage half an inch in diameter. Bestrew over with finely chopped and sifted almonds mixed with sugar; brush the surface lightly with butter, then brown for a few moments under a salamander (Fig. 123), or in a hot oven, until a fine color is attained, then serve at once.