50 g walnuts
50 g currants
4 apples, fully ripe
1 teaspoon cinnamom
2 biscuits
1 tablespoon honey
1 tablespoon hot milk
3 teaspoons apricot jam
1/2 glass white wine
2 teaspoons butter
50 g pine kernels

Crumble the biscuits and mix with the currants, the pine-nuts, the walnuts, the honey and the milk. Core and cut the tops off the apples. Fill the apples with the mix, but keep some aside. Use the cut tops as lids. Arrange in an ovenproof dish and spread some butter over the apples. Pour some wine into the dish, and then bake the apples in the oven. Serve the apples in a bowl with their own juice, the jam and the remaining mix.