Cut a 2-cm or 3/4" slice from the bottom of each apple, core, then carefully scoop out the flesh — leaving a wall thick enough to retain its shape, but thin enough to accommodate a filling. Save a very generous cup of the flesh and immediately sprinkle with lemon juice.

Blanch the hollowed-out apples for several minutes in boiling water with a bit of lemon juice. Remove from the water and allow to cool.

Cook the fruit with the Schnapps and a bit of water until softened.

Whip the sugar and egg yolk until frothy, then fold in the fruit. Briefly heat — but not boil — this mixture and then mix with a wand mixer.

Stir in the softened gelatin into the warm mixture. Let rest a few minutes. Then fold in the whipped cream.

Place the hollowed-out apples (open end up) on a flat surface or in an empty egg carton. Fill a piping bag with the creamy fruit mixture to fill each hollowed-out apple with ease. Refrigerate for at least three hours to set.

Place each apple (open end down) on a plate. Serve with vanilla sauce and sprinkle with powdered sugar.