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| 4 gross | Apples; preferably Bramleys |
| 40 Gramm | Butter or margarine; (1 1/2 oz) |
| 25 Gramm | Soft brown sugar; (1oz) |
| 50 Gramm | Ground almonds; (2oz) |
| 2 Esslöffel | Lemon balm finely chopped |
| 25 Gramm | Flaked almonds; toasted (1oz) |
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1. Preheat the oven to Gas Mark 4/180 °C/350°F.
2. Wash and core the apples.
3. Cream the butter or margarine with the sugar, beat in the ground almonds and finally stir in the lemon balm and flaked almonds.
4. Put a quarter of this mixture into each cored apple, and bake in the preheated oven for about 15 minutes until the apples are soft but not mushy. Serve with cream.
are on the ground and before the lemon balm starts to die back for the winter months. The nutty texture of the stuffing, and its lemony, herby taste, make delicious food for autumn.
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