Apples Preserved
This apple dessert tastes as delectable and exotic as it looks. A little time consuming, but very simple to make. I assure you it delights your palate as well your soul.
Ingredients
- 10 small Gala apples or any firm, fresh apple works crab apple is recommended
- 1½ cup granulated sugar
- 1 cup water
- ½ fresh juiced, and strained
- 10 almonds blanched and peeled, more if needed
Instructions
- Core and peel apples but leave them as whole. Rub each one with barely a drop of lemon juice to prevent browning. If you put them in acidulated water, apples will absorb water which will be released while cooking, making the cooking process longer and making apples mushy.
- In a large pot or a wok bring sugar, water and lemon juice to a boil. Lower heat to simmer and cook stirring until the sugar is competely dissolved. Continue to simmer for a few more minutes.
- When the sugar is dissolved, and liquid slightly reduced and brownish, add prepared apples and bring it back to a boil. Lower heat to simmer and continue to cook.
- Shake the saucepan gently and stir carefully,on and off, to brown apples on all sides. Give apples gentle turns every so often with great care, while spooning the syrup on the surface of each apple for a glossy amber finish. When ready, about 45 minutes,(may be a little more or less) and apples are tender (al dente), not mushy, remove from heat and let them cool in the syrup.
- Arrange on a platter to serve by putting almonds in the cored opening of each apple. Depending on the size of the opening, you may need more than one.
- Serve one apple per serving and drizzle some of the extra syrup over each serving. Can be served with whipped cream, ice cream or any other dessert if so desired.