Prepare a syrup by boiling two cups sugar and one and three-fourths cups water ten minutes. Wash, wipe, core and pare the desired number of apples (about eight for this quantity of syrup). Drop apples into syrup when pared, to prevent discoloration. Cook until tender, skimming syrup when necessary. Use a deep sauce-pan for this purpose, as apples cook better when covered with syrup. Better cook four apples at a time. Drain from syrup and fill the cavities with quince jelly and stick apples thickly with blanched and shredded almonds slightly toasted. Cut the almonds lengthwise in three pieces, then divide, making six "thorns." It is best to toast them in the oven until they are a golden brown.