4 Golden apples

2 red pork sausages sugar

grated lemon peel

cinnamon in powder flour

1 brunoise onion

3 concasé tomatoes

1 piece of lemon peel

½ cinnamon stick

roasted almond powder

sugar

1 glass of muscatel wine

PREPARATION:

Remove the apple core, fill the apples with meat and cover opening, flour them and fry them upsidedown to block opening and fry on all side and put aside for later.

Fry the following very slowly in a casserole:

1 brunoise onion

3 concasé tomatoes

1 piece of lemon peel

½ cinnamon stick roast almond powder

1 or 2 spoonsful of sugar

1 glass of muscatel wine

Put in the apples, add water covering apples up to the middle, allow to boil down. Halfway through the cooking put them in the oven adding a little caramel sugar on topIt's better to prepare them two days in advance, allow them to cool down and keep in fridge. Heat up if required adding a glass of water and serve up.