Put 7 ounces of sugar into a large saucepan, moisten with a glass of water, cook slowly into a caramel. When beautiful golden brown, coat all the surface of the saucepan, leave to cool. Add the carefully peeled, quartered and seeded apples and the remaining sugar. Cook the apples over a very low heat. When starting to brown, stir from time to time, make sure that the stew thickens without sticking. When the stew is cooked, put through the vegetable mill. Serve cold, with very thick cold cream or custard. The stewed fruit thus made becomes a very fine dessert, particularly appreciated after a rather rich meal.
