Stuffed Apples with Cream and Jelly

Ingredients

• Small apples (quantity as needed)
• 2 sachets jello or gelatin
• Ready-made clotted cream (qimar) or homemade cream
• Finely chopped pistachios for garnish
• The cream:
• 1 cup plain flour
• 2 cups powdered milk
• 1 cup sugar
• 4 cups water
• 3 tablespoons orange blossom water (or floral water)

Method

1. Peel the apples, then use a melon baller to scoop out the cores. After hollowing each apple, place it in a bowl of water to prevent discoloration.
2. After finishing, simmer the apples until they are three-quarters cooked so they keep their shape.
3. Drain the apples well but keep the pieces separated so they don't stick to each other.
4. Arrange the apples in a Pyrex dish or serving cups as desired.
5. Prepare the jello according to the instructions on the package.
6. Pour the jello around the apples, then place them in the fridge.
7. Meanwhile prepare the cream: mix all its ingredients, put them in a pot over the heat, stirring constantly until it thickens, then add orange blossom water, stir well and remove from the heat.
8. Leave the cream aside to cool to room temperature.
9. Using a piping bag or a spoon, fill the hollowed apples with the cream and garnish with grated pistachios.
10. Serve the stuffed apples with cream and jelly chilled from the refrigerator.