Core and pare six or eight tart apples; let simmer in a cup, each, of sugar and water boiled together two or three minutes until nearly tender. Turn the apples often to avoid breaking. A little lemon juice added to the syrup will improve the flavor, or, if the apples be rubbed with the cut side of a lemon, it will help keep them white during the cooking. Set the apples in an agate pan, and press into them almonds, blanched and split in halves. Dredge with powdered sugar and brown in the oven. Serve hot with jelly or whipped cream and the cold syrup in which the apples were cooked.