Peel and core sour apples, then put into a baking dish, and if liked fill the hollows with chopped dates or sugar. Dissolve 1/4 cup of sugar in 1/4 cup of water and pour into the pan, or instead of the syrup use wine, add the thinly peeled rind of one lemon and one or two cloves. Cover with an inverted pan, in order to keep in the steam, and when tender remove and sprinkle the apples thickly with sugar, then place in the hottest part of the oven so as to glaze. Leave to get quite cold, then remove to a baking sheet, and cover the whole of the apple with stiffly beaten white of an egg, which has been sweetened, and dredge with castor sugar. Bake in a very slow oven until the meringue is set and a light golden brown. When cold, place a little whipped cream on top and decorate with apple jelly or a crystallised cherry.