Select some medium-sized apples, peel them then cook as for Pommes Bonne-Femme.
When cooked, place them on a buttered tray, fill the centres with diced glacé cherries mixed with apricot purée.
Cover with thin Frangipane Cream, sprinkle with finely crushed macaroons and biscuits, then sprinkle with melted butter and gratinate in a hot oven.
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