Peel and carefully core 9–12 small apples. Fill the cavities with drained jam.
Beat 6 egg yolks and 6 teaspoons sugar until white. Gradually add 6 beaten egg whites, sprinkling on 6 teaspoons flour. Dip each apple in this batter and drop into boiling fat made of half butter and half pork or goose fat. When the apples have browned, remove them with a slotted spoon, sprinkle with sugar and cinnamon, and pour on syrup or sabayon sauce.