2 c. cold water
1/4 lemon
6 lg. tart cooking apples
1/2 c. sugar
2 tsp. soft butter
1/4 lb. butter, softened
1 tbsp. cinnamon
3 egg yolks
1/2 c. ground almonds
3 egg whites

In a 2 quart saucepan combine the cold water, the juice of the lemon and the lemon quarter itself. Peel the apples and core with a tube corer. Place in the saucepan with the lemon water to prevent discoloration. Stir in the sugar and let come to a boil over medium heat. Lower the heat and simmer for 10 minutes. Remove from heat and drain on a rack.

Preheat the oven to 350 degrees. With a pastry brush, grease a shallow dish just large enough to hold the 6 apples. Place the apples side by side with the holes up. Cream the one quarter pound of butter with the sugar by beating against the sides with a wooden spoon until light and fluffy. Add the cinnamon and egg yolks. When the mixture is smooth and creamy, fill the holes in the apples with the mixture.

Smear the top with what is left over. With a wire whisk, beat the egg whites until they form stiff unwavering peaks. Spread the egg whites over the apples and sprinkle the almonds on top. Bake in the oven for 20 minutes or until the surface is golden. Remove from heat and cool to room temperature before serving.