2 ounces blanched almonds
2 medium-size apples
2 ounces honey
1/2 vanilla pod
1. Squeeze the lemon. Cut the almonds into slivers and roast them lightly. Put them aside. Peel and core the apples, and cut them into halves
2. Place the apples in a saucepan, flat side up. Cover them with water. Add the honey and vanilla. Cover and simmer for 8 to 10 minutes. Turn them over and continue to simmer for 8 to 10 minutes more.
3. Place the fruit dessert bowls, flat side down. Stick the almond slivers into the apples so they will look like sea urchins.
4. Reduce the sauce in the pan. Take out the vanilla pod. Add the lemon juice, and pour the sauce over the apples. Serve chilled.
Do not overcook the apples. Adjust cooking time according to the size and ripeness of the fruit.
© Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.