Pare a large tart apple, remove the core, stand the apple in a baking dish or individual casserole mold, fill the core space with orange marmalade, add a half cupful of water, cover the mold and bake slowly until the apple is tender. Soak a tablespoonful of gelatin in two tablespoonfuls of water, add a tablespoonful of sugar, two tablespoonfuls of brandy and a half cupful of boiling water; stir until the gelatin is dissolved and stand aside to cool, not harden.

When the apple is done, remove it from the baking dish, and when partly cool baste it with the brandy jelly, and keep on basting until the apple is thoroughly coated with the jelly. Serve plain, or with plain or whipped cream.