In a saucepan, combine the sugar, boiling water, lemon juice, and vanilla. Bring the syrup to a boil, stirring frequently, then add the apples, and poach thein until they are tender; do not overcook. Remove the apples carefully with a slotted spoon. (The syrup may be used again for poaching other fruit. ) Stir the raisins and kirsch into the pastry cream.

Arrange the apples in a pretty pottery dish, pour the pastry-cream sauce around them, and sprinkle with the macaroon crumbs.

These apples may also be served with sweetened whipped cream.





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La Cuisine Chantraine