Mix together half a pound each of apricot marmalade and of apple marmalade, and pile in a mound in the middle of a fireproof plate. Next core and peel twelve large apples and slice them evenly. Place them in a dish with a large glass of brandy, to which has been added the juice of two lemons, a quarter of a pound of castor sugar, and a teaspoonful of powdered cinnamon. After soaking for three or four hours take out the slices of apple and arrange them carefully over it. About half an hour before the dish is required place it in the oven and bake till the apples are thoroughly cooked.