Viennese baked apples

6 lg Apples
    1/2 c  Seedless raspberry jam
           Grated rind of 1/2 an orange
    1/2 c  Finely chopped walnuts or
           -almonds
      3 tb Sugar
 
  An old Egyptian dream book states that "to dream of looking at apples
  betokens a wedding.  To dream of eating apples is a sign of mourning unless
  they are very sweet, then it is a sign of a great deal of prosperity in the
  marriage state".  Apples have travelled from the Old World to the New, but
  for some reason, we haven't created as many interesting desserts with them
  as the Europeans.  We seem to limit ourselves to pies, crunchy puddings,
  applesauce and jelly.  This is one new way to try apples.
  
  When possible, use the large Rome Beauty apples
  
  Core apples and peel skin about 1/3 of the way down from the stem end.
  Pierce the rest of the skin all over with a fork to lessen wrinkling and
  splitting. Place apples in a large, deep pan that has a good cover and add
  water to a depth of 1/4 inch.  Mix jam with orange rind and nuts,fill the
  centre of each apple, then sprinkle sugar over top.  Bring water in pan to
  a boil, then cover, lower heat and simmer 20-30 minutes,depending on size
  of apples.  Baste 2-3 times with pan juices.  To glaze apples, uncover when
  cooled, sprinkle top with an additional tbsp of sugar and place under
  broiler 3 inches from heat until lightly browned. Watch closely, as they
  brown very quickly.  Serve warm, tepid or cold. Serves 6.
  
  Origin:  Found in Recipe box got from garage sale. Shared by: Sharon
  Stevens