For stuffed apples, peel and core the apples, sprinkle with lemon juice and stew in wine water with the sugar until soft (the apples should not fall apart).
Put the apples into glasses, fill the currant jam into the core holes and chill. Beat the yolks, powdered sugar, vanilla sugar and rum until fluffy and fold in the whipped cream.
Drizzle the apples with rum, pour the cream over them and decorate with roasted almonds, chill well.
Preparation Tip:
Stuffed apples can also be made with amaretto. Tastes especially delicious marzipan.
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