Peel some apples, leave them whole, but take out the cores.
Put a little water in the preserving-pan, and let the apples cook, with a large
lump of sugar, taking great care that they do not break. Place the apples in a
glass dish, and when they are cold, fill the center of each with apricot-jam, or
and recherche preserves. Boil the liquid until it jellies, pour it into a
dish that it may take its form, let it cool, and then put it over the apples
without breaking it. The French receipt adds that the jelly will leave the dish
easily if it be dipped for an instant into hot water, but as this would be
likely to dull the jelly, it is a better plan to just dip shape, jelly and all,
into cold water, a plan followed by good confectioners.