Viennese Baked Apples

Directions

Core apples and peel skin about ⅓ of the way down from the stem end.

Pierce the rest of the skin all over with a fork to lessen wrinkling and splitting.

Place apples in a large, deep pan that has a good cover and add water to a depth of ¼ inch.

Mix jam with orange rind and nuts, fill the centre of each apple, then sprinkle sugar over top.

Bring water in pan to a boil, then cover, lower heat and simmer 20 to 30 minutes, depending on size of apples.

Baste 2 to 3 times with pan juices. To glaze apples, uncover when cooled, sprinkle top with an additional tbsp of sugar and place under broiler 3 inches from heat until lightly browned.

Watch closely, as they brown very quickly.