4 Reineta apples
250 g prunes
1,5 dl dry sherry
30 g sugar
1 lemon grated rind
10 peeled almonds

Soak the prunes in water for a whole night. Then, remove, drain, cook with lightly sugared water and the lemon grated rind, until soft. Remove, drain and put an almond in the place of the bone. Peel and core the apples. Put in a oven-proof dish and put some prunes between the apples. Sprinkle with the sherry, almost cover them. Put in the oven, preheated to 200ºC for about 20 minutes until soft but not too cooked. Allow to cool and serve.