Choose large fine pippins of equal size; pare them, and take out the
cores, leaving the apples entire; cook them about three parts done in
sirup; drain and bake them a few moments in a quick oven. When they are
done and still hot, fill the interior with peach marmalade. Now roll
each apple in jelly produced by boiling down the sirup used to boil the
apples; this will give the apples a beautiful gloss. Dish them in
pyramidal form; put cream, or whipped cream, or a little maraschino,
around the base. Or, form them into a dome, and pour over them a
_méringue_ of beaten whites of eggs and sugar, sticking regularly over
the top sweet almonds cut into four lengths (same size); put it into the
oven to brown. This looks like the apple hedgehog. Or, pour among the
apples, before pouring over the _méringue_, a marmalade of apples or
boiled rice.