French Apples Baked and Stuffed with Applesauce

Wash four Gala apples, then cut the tops off to make lids. Hollow out the apples from the core.  

Next, peel and core the two remaining Gala apples. 
Cut them into thin slices and place them in a saucepan with the sugar, the flesh of the four hollowed-out apples, the water and the cinnamon.   

Cook for 20 minutes on a low heat, mixing regularly. The apples should have reduced down to a compote by the end of cooking.  

Preheat the oven to 220°C (gas mark 8). 
Grease an ovenproof dish with butter and place the four hollowed-out apples in it. Fill the apples with compote, then place the lids on top. 

Sprinkle with a teaspoon of sugar and put a knob of butter on each apple. 
Bake for 25 minutes. The apples should be nice and golden when you take them out of the oven.