Core apples and peel skin about 1/3 of the way down from the stem end. Pierce the rest of the skin all over with a fork to lessen wrinkling and splitting. Place apples in a large, deep pan that has a good cover and add water to a depth of 1/4 inch. Mix jam with orange rind and nuts, fill the centre of each apple, then sprinkle sugar over top. Bring water in pan to a boil, then cover, lower heat and simmer 20-30 minutes, depending on size of apples. Baste 2-3 times with pan juices. To glaze apples, uncover when cooled, sprinkle top with an additional tbsp of sugar and place under broiler 3 inches from heat until lightly browned. Watch closely, as they brown very quickly. Serve warm, tepid or cold. Serves 6.

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