Pommes à la Portugaise

Ingredients

• apples
• frangipane cream
• orange zest
• macaroons
• Corinth and Smyrna raisins
• syrup
• curaçao
• semolina croquette mixture
• redcurrant jelly
• orange zest

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.