Home › The Waldorf Kitchen › Stewed Apples

Stewed Apples

Great care should be taken in the selection of the apples to avoid those which "fall" easily. The cores should be removed before peeling and the apples placed in sufficient water to cover them. A little spinach green may be placed in to flavor and color. When the apples are yet whole, but are transparent, they may be carefully lifted out with a strainer and placed on a glass dish. The centers should then be filled with red jelly, and the tops masked with apple or orange marmalade. The water they were boiled in should be reduced by simmering until quite syrupy; it may then be colored with a little cochineal and flavored with lemon, and then poured around the dish.