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Stuffed Apples
A firm cooking apple for each person
For each apple's filling:-
The removed apple flesh, finely chopped
2 crushed macaroons
2 dessertspoons soft brown sugar
6 -7 raisins (pre-soaked in brandy or orange juice)
Wipe apples but do not peel. Place apple stalk uppermost and slice a slender lid off the top of each apple. Place lids in slightly salted water until required.

Core the apples and carefully scoop out a little more flesh to add to the stuffing. Place apples close together in a suitably sized, deep ovenproof dish that has been well greased with soft margarine.
Mix all stuffing ingredients together and fill into the apples. Replace the lids. Add two tablespoonfuls of apple juice or water to prevent the apples from sticking to the dish base.
Cook in a preheated oven at 180C/350F/Gas mark 4 for 30 minutes. Keep checking that the apples are not losing their shape, if they are, the heat may be lowered.

Serve hot with double cream.
By kind permission of cookery writer, Sybil Norcott 
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