Core the apples and place a spoonful of almond paste in the bottom of each cavity. Fill the rest of the cavity with cinnamon sugar and add a pat of butter on top. Put the apples in a buttered oven dish, place in a preheated 200 °C oven for about ten minutes and bake until the peel begins to loosen. Meanwhile, whisk the egg yolks with the wine and sugar in a double boiler until thick and frothy. Add a small dash of amaretto at the last moment. Serve warm on a deep plate with vanilla ice cream.
The apples we use come from our own orchard. The best bet is to use apples that don't become too mushy in the oven. It is worth trying this simple recipe with various varieties. One good apple is the Alkmene. The Elstar, easily found in shops throughout much of Europe, also works well.