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Apple Pralinees

Peel and core six sound apples. Have four ounces granulated sugar and a pint and a half water in a saucepan, and as soon as it comes to a boil add the apples and cook for fifteen minutes, turning them with a skimmer once in a while. Remove, drain on a cloth and let cool off. Plunge two ounces of almonds in a pint of boiling water for two minutes. Drain and peel, then finely chop them; place in a copper basin with three ounces granulated sugar, half gill of water and a teaspoon vanilla essence. Stir the mixture with a wooden spoon for a half minute. Place the basin on a brisk fire and continually stir until of a nice brown colour, then remove from the fire. Arrange the apples on a dish, fill their cavities with currant jelly, evenly spread the almond preparation over the apples and let cool off. Trim off any superfluous preparation at the base of the apples and serve.