Apples with Burnt Almonds

Cut six fine apples across in two; remove the cores with a column tube, peel and round the angles; cook them in a light syrup acidulated with lemon juice, being careful to keep them slightly firm. As soon as done drain, wipe, and cover with a layer of burnt almonds (No. 1); bestrew with sugar, place them on a buttered baking sheet, and set into an oven to color. Cut half-inch thick slices of savarin, and from these stamp out a dozen round pieces the same diameter as the apples; cover them on one side with apricot marmalade (No. 3675), and over this a layer of burnt almonds as used for the apples; dredge with sugar, range them on a baking sheet, and push into the oven. As soon as the crusts are browned lay them in a circle on a dish with an apple on top of each; fill the hollow of these with vanilla pastry cream (No. 46), and on top set a fine large preserved cherry (demi-sucre); fill the center of the circle with fresh strawberries, over which has been poured some sugar cooked to "small crack" (No. 171), and flavored with maraschino.