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1-1/2 cups sugar
1-1/2 cups water
1 tablespoon gelatine
1/2 cup blanched almonds
1 tablespoon ginger
Pare and core the apples and rub them over with the lemon. Bring the sugar and water to the boiling point and cook the apples in it a few at a time until they are tender but not broken. Place in a cooking dish and stick in the almonds, sprinkle with sugar and set in a hot oven to brown quickly. Soften the gelatine in cold water and dissolve with the boiling syrup that remains. Remove the apples to the serving dish. Squeeze any remaining juice from the half lemon into the syrup and pour around the apples. Set aside until the gelatine stiffens mixture and serve very cold. Time in oven, 20 minutes. Temperature, 400°. Servings, 8
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