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1
Preheat oven to 325 degrees.
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2
Carefully pare the peel from the oranges and cut into julienne strips.
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3
Simmer the strips for 10 minutes in water.
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4
Drain and rinse.
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5
Squeeze the juice from the oranges, strain and set aside.
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6
Peel and core the apples and put them in a bowl with water to cover and add the juice of the lemon to prevent them from discoloring.
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7
Drain the apples.
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8
Using 2 tablespoons butter, grease a flameproof baking dish just large enough to hold them comfortably.
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9
Put a teaspoon butter in each apple.
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10
Sprinkle with sugar.
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11
Add 2 tablespoons of the cognac, white wine and orange juice.
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12
Bring to simmer on top of the stove, cover loosely with foil paper and put into the oven.
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13
Bake for 25 minutes, checking occasionally to make sure that the liquid remains at a simmer and that the apples are not overcooking.
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14
If they cook too long, they will collapse.
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15
When the apples are done, arrange them on a serving dish.
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16
Add the jelly to their cooking juices and bring to boil.
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17
Stir in remaining cognac and orange peel.
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18
Cook for a minute or two, or until the sauce is thick enough to coat the spoon.
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19
Pour over the apples.
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20
Serve at room temperature, with the cream in a small jug.
