Carve the cores of the apples with some pulp making conic hollow.

To make syrup, pound the sea-buckthorn and wring the juice out in separate bowl. Mix the sea-buckthorn leftover with the apple pulp, add hot water into the mass and boil until soften. Filter the mass and make apple puree.

Remove the mass from head and add the sea-buckthorn juice. Add sugar to the selected and washed sea-buckthorn and fill the prepared apples. Place the filled apples on a frying pan with a little water added and braise until ready.

Coat with the prepared syrup when serving.