Glazed Apples

Choose a few small, even-sized apples; empty the centers with a column tube five-eighths of an inch in diameter, peel and cook them in slightly sweetened acidulated water. In order to have them remain whole it is advisable to cook scarcely boiling, and to keep them covered. Drain and place them in a vessel, pouring a little syrup over; leave to cool. When cold drain and cover them several times with a brush dipped in lukewarm apricot marmalade (No. 3675) so that it adheres to the apples, and cover them completely; decorate around the tops with a circle of small dots of angelica. Fill the hole in the center with candied cherries or fruit jelly, such as quince, currant or apple, or use all mingled together; arrange the apples in a pyramid on a dish.