Pommes à la Portugaise

Ingredients

• Apples, prepared in cases as for "à la Moscovite"
• Frangipane cream, stiff
• Grated orange zest, plus zest for a julienne
• Macaroons, crushed
• Currants and sultanas
• Tepid syrup flavoured with curaçao
• Semolina croquette mixture, for the base
• Redcurrant jelly

Instructions

1. Prepare the apples in cases as for those "à la Moscovite", and poach them in the same way, keeping them a little firm.
2. Fill them with a stiff frangipane cream mixed with grated orange zest, crushed macaroons, and currants and sultanas washed and swelled in tepid syrup flavoured with curaçao.
3. Set the filled apples on a base of semolina croquette mixture and put them in the oven for 10 minutes.
4. On taking them from the oven, coat the surface with dissolved redcurrant jelly mixed with a fine julienne of well-blanched orange zest.