Do not peel the apples, but rinse them or grate them well and cut out the core so that the bottom of the apples is not damaged. Mix the currant jelly with the raisins and the almond kernels and fill into the apples. Put a teaspoon of butter on each apple. Pour the wine into a gratin dish, put the apples in it and roast them in the heated oven (E: 200 °C , G: level 3) until they burst once (about 20 min).
Remove, arrange, sprinkle with cinnamon sugar and serve hot.
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