Wash and core sour apples of uniform size. Put them into a pudding dish,
fill the cores with sugar, and if more is desired put it into the
bottom of the dish, not over the apples. Pour in enough boiling water to
fill the dish one-fourth full. Bake them in an insulated oven for
one-half to three-quarters of an hour, depending upon the size and
ripeness of the apples. The stones should be heated until the paper test
shows a golden brown colour.