• Slice tops off of each apple and discard.
• Remove center flesh from apple and set aside to bake for apple sauce! (photo)
• Blanch apples in boiling water for 3 minutes (be careful as they can easily overcook; shorter the better). (photo)
• Drain the apples and sprinkle the inside of them with some sugar.
• Heat oil in a pan, add onions and meat, cook over medium heat until lightly browned.
• Add parsley, cinnamon, and half of the stock. Season with salt and pepper and let simmer for 15-20 mins. (photo)
• Preheat oven to 400 degrees F.
• Remove pan from heat mixture and stir in pine nuts and raisins.
• Fill each apple with meat mixture and place them inside an oven proof dish.
• Top each apple with bechamel sauce.

Sauce:

• Melt butter in a deep pan on medium-high heat.
• Add milk to pan and stir; add salt to taste.
• Right before milk starts to boil, slowly add in semolina flour; stir frequently.
• When sauce becomes thick, turn off heat and add over apples.
• Lightly sprinkle top of each with cinnamon.
• Use remaining stocks to cook any left over bits from your meat filling and then pour mixture at the base of the apples. (photo)
• Bake for 30-45 mins, until apples are soft.
• Serve immediately.