Hot lightning inside out
Cut from the apples the top cap with the stem horizontally off. Place the caps in a container of cold water with the lemon juice.
Catch the apples from above with a spice cutter. Place all the balls, without the cores and seeds, and the hollowed apples in the lemon water.
Bring the raisins with the wine to the boil and leave on a low setting for about 5 minutes. Drain and drain.
Cook the potatoes in water with salt for about 20 minutes. Drain and drain well.
Stir the potatoes into an airy mash with 2 tablespoons of butter and the milk.
Preheat the oven to 180ºC.
Drain all apples and apple pieces in a colander.
Stamp the apple balls and raisins briefly through the puree and season with salt, pepper, nutmeg and a pinch of cinnamon.
Put the hollowed apples in an oven dish and fill them with the puree.
Wrap the slices of bacon around the apples and stick with a clove.
Put a laurel leaf in the puree and put the cap of the apples on it.
Divide 50 grams of butter into cubes and bake the apples in the oven for about 30 minutes.
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