Stuffed apples with meat

Rinse raisins in warm water for about 20 minutes. Boiled rice in boiling water with a little salt in about 6 minutes. Peel and chop onions. Cut the parsley and fresh mint finely. Washing apples and cutting off tops. Carefully remove the bell housings with a sharp knife and hollow out the apples with a small spoon. Roll out the hollowed apples with lemon juice. Heat 1 tablespoon of butter in frying pan and fry onion. Add lamb mince and fry. Drain the raisins and rice and season with pine nuts, cloves, salt and pepper. Mix two-thirds of parsley and fresh mint. Mix the minced meat carefully into apples. Divide the remainder of butter into small cubes over apples.

Put apples in a small pan and pour 2 1/2 dl of water on apples. Put lid on pan and bring water to the boil. Turn the fire down and add sugar to water. Apples gently for about 10 minutes until soft but still firm. Remove filled apples with skimmer from pan and set to scale. Sprinkle with rest of fresh mint and parsley.