2 pounds tart apples
1/2 cup water
1/2 to 2/3 cup granulated sugar
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup sour cream
1 tablespoon flour
Ground blanched almonds
Crushed almond macaroons
Butter

Cut unpeeled apples into quarters and remove cores. (Red-skinned apples make the most attractive sauce.) Place apples in saucepan; add water and cook the fruit, covered, for about 20 minutes or until soft. Force fruit through a sieve or food mill and discard skins. Add sugar, lemon juice, cinnamon, nutmeg and sour cream mixed with flour. Place in buttered baking dish and sprinkle with almonds and macaroon crumbs. Dot with butter and bake at 400 degrees F for 15 minutes.

Serve warm.

Yields about 3 cups.