Peel and core the apples. Boil together 1/2 cup sugar, 1/2 cup water and lemon juice. Add the apples and simmer until almost tender. Remove apples to a greased baking dish and fil the cavities with jam, which has been mixed with the brandy. Top each apple with a bit of the butter. Mix together the eggs and remaining sugar. Add the milk, vanilla and cookie crumbs. Mix and pour around the apples. Bake in a slow oven (300F) for about 1 hour or until custard is set. Source: The Art of Mexican Cooking Posted to JEWISH-FOOD digest V96 #72 Date: Thu, 07 Nov 1996 13:20:45 -0900 From: "Jenny S. Johanssen" <johanssen@matnet.com>
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